Venison with berries and onions in red wine
Description
I don't cook venison very often, but this is definitely something worth trying. I think you'll be pleasantly surprised by the combination of juicy meat and berries. The dish can be served with mashed potatoes, parsley, or celery. Preparation: Grind thyme and juniper berries using a pestle and a small mortar. Add a generous pinch of pepper and salt. If you don't have a mortar, you can use a rolling pin and a metal bowl. Sprinkle the mixture with 2 large drops of olive oil. Dry the venison with a paper towel, then rub the juniper mixture into the meat. Sear the meat in a hot skillet on all sides—about 6 minutes for medium doneness, 7–8 minutes for well done. Depending on the thickness of the meat and the heat of the skillet, it might take slightly more or less time. Don't watch the clock—watch the meat! Remove the meat from the skillet, place it on a plate, and cover with foil. Reduce the heat under the skillet and generously add olive oil. Add finely chopped shallot and grated garlic, sauté over low heat for about 3 minutes until translucent. Increase the heat, pour in wine, and let it reduce by half. Then add the berries and cook over low heat for about 4 minutes. Remove the skillet from heat, add butter, and gently "swirl" to melt and blend it in. Season to taste. Slice the venison and serve with steamed broccoli, herbs, and potatoes. Drizzle with the berry sauce. The flavor is fantastic.