This recipe comes to us from Landersdorfer & Innerhofer in Munich.
Venison with Sautéed Porcini and Artichoke
about 800 g loin of venison, de-boned and trimmed
4 artichokes, cleaned, boiled, and cut into medium-sized pieces
500 g porcini, cleaned and sliced
salt, pepper, chopped parsley to taste
butter and olive oil for sautéing
Preheat the oven to 180° Celsius. Season the loin of venison with salt and pepper. Briefly sauté on both sides and then add the juniper berries. Place the pan with the loin of venison in the oven for about 8 to 10 minutes, depending on the thickness of the cut of meat. Remove the pan, place the venison on a plate, cover with aluminum foil, and allow to rest for about 10 minutes.
Meanwhile heat a small amount of olive oil in a pan. Add the artichokes and sauté. Season with salt and pepper. After about 5 minutes, add the porcini mushrooms, stir well, and continue to sauté until lightly crispy. Add some chopped parsley and butter to taste. Stir briefly and serve.
Carve the venison into thin slices and serve on top of the sautéed vegetables, topped with sauce of veal or wild game.