Fried venison with pomegranate sauce and juniper berries

Description

The recipe won't take much time. Preheat the oven to 220 degrees. Mix juniper berries, Sichuan pepper, black pepper, and thyme. Place the mixture into a resealable plastic bag and press with a heavy skillet. Rub the spice mix onto the venison. Place the venison in a pan and roast for 25 minutes. Transfer to a cutting board and let it cool. Meanwhile, heat a saucepan over high heat. Add pomegranate juice and bring to a boil. Simmer until the liquid thickens. Add salt to taste. Place the venison on plates, drizzle with pomegranate sauce, and garnish with parsley. Serve hot.

Instructions