Wild game strips with wild mushrooms
Wild game strips with wild mushrooms and cranberry wild rice
- 180 g Wildreis (zB von Oryza)
- Salt
- 100g coarsely chopped dried cranberries
- 600g of game meat without skin and tendons (e.g. from the venison loin or the roe deer leg)
- 125 ml Wood
- 50 ml Sherry
- 300 g mixed wild mushrooms (e.g. porcini, chanterelles, black trumpets etc.)
- 1 onion
- 25g clarified butter plus some for braising the Brussels sprout leaves
- 4-5 crushed juniper berries
- Salt
- freshly ground black pepper
- 1 EL Mehl
- 200 ml Wildstock
- 75 ml Stage
- 1-2 tablespoons whipped cream
- 100 g fresh Brussels sprout leaves
- Place rice in a saucepan, add plenty of water, and rinse the rice twice to remove excess starch. Drain the water.
- Add 500 ml of cold, fresh water and salt. Place the pot on the stove and bring the rice to a boil. Once boiling, reduce the heat to medium and simmer gently with the lid on for about 45 minutes. By the end, the rice should have absorbed all the water. Then stir in the chopped cranberries. Keep the rice warm.
- Meanwhile, slice the venison thinly across the grain. Mix these with Madeira and sherry and marinate for 30 minutes.
- Clean the mushrooms and halve them depending on their size. Peel and finely dice the onion.
- Heat 25g of clarified butter in a large, wide frying pan. Drain the venison well and sear it with juniper berries for about 4 minutes. Season with salt and pepper. Remove the meat and place it in a bowl.
- Sauté the diced onions in the cooking fat. Add the mushrooms and cook briefly. Lightly dust the mixture with flour and deglaze with the meat marinade. Pour in the game stock and cream and simmer over medium heat for 3–4 minutes.
- Mix the meat and any released juices into the sauce, season with salt and pepper, and finish with whipped cream.
- Finally, if desired, sauté the Brussels sprout leaves in a little butter or lard for 4-5 minutes over medium heat and garnish the dish with them.
- Serve wild rice with the sliced meat.
Tender venison, aromatic wild mushrooms, and creamy sauce meet nutty wild rice with fruity cranberries. A comforting autumn dish with a subtle hint of juniper.
4 people
- 180 g
- 100 g
- 600 g
Venison without skin and tendons (e.g. from the venison loin or the roe deer leg)
- 125 ml
Wood
- 50 ml
Sherry
- 300 g
mixed forest mushrooms (e.g. porcini mushrooms, chanterelles, black trumpets, etc.)
Onion
- 25 g
clarified butter plus something for braising the Brussels sprout leaves
Flour
- 200 ml
Game stock
- 75 ml
1-2 THE
- 100 g
4 people
- Add 500 ml of cold, fresh water and salt. Place the pot on the stove and bring the rice to a boil. Once boiling, reduce the heat to medium and simmer the rice with the lid on for about...
Cook gently for 45 minutes. By the end, the rice should have absorbed all the water. Then mix in the chopped cranberries. Keep the rice warm.
Sauté the diced onions in the cooking fat. Add the mushrooms and cook them as well. Lightly dust the mixture with flour.
and deglaze with the meat marinade. Add the game stock and cream and simmer over medium heat for 3–4 minutes.
