Ingredients

  • 1000 grams venison fillet
  • 55 grams butter, unsalted
  • flour for dusting
  • Marinade
  • 450 milliliters red wine a good Barolo
  • 2 ½ tablespoons olive oil
  • 6 juniper berries
  • 1 ¾ bay leaf
  • 1 sprig rosemary
  • 1 small onion thinly sliced
  • 3 cloves, whole
  • pinch nutmeg
  • salt and pepper

Directions

Mix marinade ingredients. Add venison. Marinate for a minimum of 12 hours. Remove meat, pat dry. Reduce marinade to 1/3. Strain and keep warm. Dust meat in flour and then fry in butter for 3 minutes per side. Do not overcook, meat should be rare and tender. Let rest for 5 minutes. Thinly slice and serve.

Notes
Notes:Original serves 6.
Serving Ideas:Original serves 6. Excellent with garlic polenta.


Categories
Game, main course
Keywords
Game, main course
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