Summary

Ingredients

• 500 g deer meat (deer sirloin or venison fillet)
• 150 g beef jerky
• 3 medium onion (s)
• 2 cloves garlic
• 2 sprigs rosemary, fresh or possibly dried needles
• 2 large bay leaves
• 5 piece (s) juniper berries
• 250 ml red wine
• 250 g chanterelles, fresh or straiht if you can
• 4 teaspoons cranberries
• 2 pear (s), fresh
• Spice mix for game
• 1 packet sauce (chanterelle sauce)
• salt and pepper

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Instructions

1. Remove the deer loin from the skin and tendons. Wash the loin, pat dry and cut into medallions approx. 2 fingers thick. Fry on both sides with oil or fat. Take the meat out of the pan and keep it warm. Roast the chopped pieces of jerky meat, onions and garlic. Add medallions, deglaze with a little red wine. Season with wild herbs, salt, pepper and ground paprika. Add 1 sprig of fresh rosemary (if necessary, dried needles) 1 bay leaf and 5-6 juniper berries and pour red wine and water (as much sauce as you want). Close the pan with the lid and simmer for about 45 minutes over medium heat.
2. Turn the meat halfway through the cooking time. After the cooking time, remove the meat and keep it warm. Add the washed and cleaned chanterelles and let simmer for another 10 minutes. Mix the sauce powder packet Chanterelle Sauce in a separate beaker (so that there are no lumps) add to the sauce and season to taste if necessary, or add even more thickening. If desired, fold in with cream, creme fraiche or sour cream.
3. In the meantime, wash the fresh pears, peel them in half and fill them with cranberries.
4. In addition, red cabbage refined with a sip of red wine, a small pinch of cloves, a little pepper and salt rounds off the overall picture.
5. This goes well with spaetzle, croquettes or hash browns
6. As a salad, I suggest lamb`s lettuce with mustard dressing.