Venison with Red Wine Sauce

Ingredients

• 800 g venison cutlets
• Salt
• ground pepper
• 3 tbsp butter
• 400 ml game stock
• 100 ml dry red wine
• 2 sprigs Rosemary
• 4 juniper berries
• 1 bay leaf
• 1 tbsp currant jam
• 500 g mushrooms (brown or white)
• 1 tbsp Vegetable oil
• 0.5 handful chives
• rosemary for garnish
• 4 tbsp currants from jar

Instructions

1. 1.

   Preheat the oven to 100°C with upper and lower heat.

2. 2.

   Wash, pat dry, salt, and pepper the venison back. Quickly sear all sides in 2 tbsp hot butter. Remove and bake in the preheated oven for about 30 minutes until pink through.

3. 3.

   Deglaze the pan with game stock and red wine. Add rosemary and reduce to about one-third. Strain through a sieve and season with currant jam, salt, and pepper.

4. 4.

   Clean and slice the mushrooms. Heat oil and 1 tbsp butter over high heat and sauté mushrooms until they stop releasing liquid. Remove from stove just before they begin to steam. Season with salt and pepper. Wash, dry, and finely roll the chives into ribbons; fold them in at the end.

5. 5.

   Slice the venison into rounds and arrange on plates with the sautéed mushrooms and sauce. Garnish with rosemary and currants before serving.