Pork Fillet on Venison Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s) (pork sirloin)
- 4 sprigs thyme
- 1 bay leaf
- 1 clove garlic
- 5 juniper berries, pressed down
- 5 black peppercorns
- 250 ml red wine
- olive oil
- 2 bay leaves
- 100 g bacon, sliced
- 1 bunch spring onion (s)
- 3 clove (s)
- 12 small mushrooms
- 6 juniper berries
- 1 dash cognac or brandy
- 125 ml heavy cream
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Marinate the meat the day before:
- Mix the thyme, 1 bay leaf, clove of garlic, pressed juniper berries, peppercorns, red wine and a little olive oil; Soak meat in it overnight.
- The next day, remove the meat from the marinade and dry it. Salt and pepper the meat, place 2 bay leaves on top, wrap with the bacon slices. Fry in oil on all sides.
- Clean and roughly chop the spring onions, add to the meat, sprinkle with a little sugar and place in the preheated oven at 160 °, fry slowly. Strain the marinade and gradually pour it over the meat and add the cloves. After 20 minutes add the mushrooms and fry for another 10 minutes.
- The roasting time depends on how well done you want the meat. The more the meat gives way to finger pressure, the rawer it is, it feels hard, and the more it is cooked through. That is, if you want it to be slightly pink, the meat should only give way slightly at the touch of a finger.
- Wrap the meat in aluminum foil.
- Mix the roast set with 6 juniper berries and the cream, season with a splash of cognac, salt and pepper and simmer gently for 10 minutes.
- Cut the meat into slices and serve with the sauce and spring onions.
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