Vinho DA VIDa - Cuvee rot trocken

Ingredients

• 800 gVenison loin (trimmed)
• 30 gFresh herbs (thyme, rosemary, parsley)
• 80 gSoft butter
• 40 gBreadcrumbs
• 10 gJuniper berries
• 2 piecesShallots
• 250 mlGame stock
• 150 mlHeavy cream
• 30 mlVegetable oil

Preparation

1. 1Preheat the oven to 160°C conventional top/bottom heat and prepare an ovenproof dish.
2. 2For the herb crust, mix the soft butter with finely chopped herbs and breadcrumbs, season with salt and pepper, roll out thinly between two sheets of baking paper, and then chill.
3. 3Pat the venison loin thoroughly dry and season all over with salt and freshly ground pepper.
4. 4Heat vegetable oil in a skillet over high heat and sear the meat on all sides for about one minute each.
5. 5Remove the meat from the pan, cut the prepared herb mixture to fit, and press it firmly onto the top of the venison loin.
6. 6Cook the meat in the preheated oven for approximately 12 to 15 minutes until medium-rare, reaching an internal temperature of about 54 degrees.
7. 7In the meantime, dice the shallots, sauté them in the pan drippings, add lightly crushed juniper berries, and deglaze with game stock.
8. 8Reduce the sauce by half, pour in the heavy cream, simmer gently until creamy, and season to taste with salt and pepper.
9. 9Let the venison loin rest briefly before slicing, then cut into medallions and serve with the juniper cream sauce.