Juniper Venison with Julienned Rutabaga
- 4 to 6 Juniper berries
- 400 grams Venison fillet
- freshly ground pepper
- 3 tablespoons vegetable oil
- 500 grams Rutabaga
- 1 each onion and Leeks
- 125 milliliters Vegetable broth
- Salt and peppers
- 1 pinch grated Nutmeg
- 1 pomegranate
- 100 milliliters red Port wine
- 200 milliliters Game stock
- 4 tablespoons Crème fraiche
Finely chop juniper berries. Rub venison fillet with juniper, pepper and 2 teaspoons oil. Cover and refrigerate for 1 hour.
Peel rutabaga and cut into thin strips. Peel onion and dice. Rinse leek and cut into thin rings. Heat the remaining oil in a pan. Saute onion and rutabaga about 1 to 2 minutes. Pour in broth, cover and simmer about 15 minutes. Remove lid, add leeks and cook over high heat until the liquid evaporates. Season with salt, pepper and nutmeg. Halve pomegranate, remove the seeds and mix with the rutabaga.
Cook venison fillet in a hot pan until browned on both sides. Deglaze with port wine and game stock and cook about 12 to 15 minutes. Remove venison and keep warm. Stir creme fraiche into the sauce and cook about 1 to 2 minutes. Season with salt and pepper. Slice venison fillet and serve with the sauce and rutabaga.