Saddle of Venison with Chanterelles

A delicious mushroom dish for any occasion!

Clean the mushrooms, rinse briefly in cold standing water and drain on kitchen roll. Peel and finely dice the onion. Chop the parsley leaves finely. Heat 2 tbsp lard in a frying pan and sauté the onion until translucent. Add the mushrooms and roast until the liquid has evaporated. Season vigorously with salt and season with pepper, then fold in the parsley and set aside.

Cut the fillets of venison into 6 pieces. Peel and chop the garlic. Heat the remaining lard in a large frying pan, season the meat with salt, season with pepper and add to the hot fat form with 1 rosemary sprig. Sear on both sides for 2-3 min at high temperature.

Place the meat and rosemary on a fireproof plate in the hot oven at 200 degrees (gas 3, convection oven 180 degrees) on the 2nd rack from the bottom and cook for 10-12 min.

Sauté the garlic in the fat, dust with flour and extinguish with red wine and stock. Boil to half and season with salt, pepper and 1 pinch of sugar. Heat the mushrooms. Cut the apricots in half, remove the seeds and cut into fine strips.

Arrange the meat on serving plates, add the chanterelles and garnish each with 12 apricots and the remaining rosemary.

Drizzle with the sauce and bring to the table. It goes well with, for example, Griesstaler.

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