Venison Salad with Bacon and Mushrooms
Rub the chanterelle and button mushrooms with a damp paper towel. Halve or leave whole depending on size. Slice the bacon. Peel and finely chop the shallot. Rinse the venison, pat dry and slice into 0.5 cm (approximately 1/4 inch) thin slices. Crush the juniper berries with the peppercorns in a mortar. Stir in 3 tablespoons of the oil. Brush the meat with the spice mixture. Rinse the oak leaf lettuce, pluck the leave and drain well. In a bowl, blend 3 tablespoons of the oil with the vinegar, honey and 2-3 tablespoons of water. Season with salt and pepper to taste. Heat the remaining oil in a skillet and cook the bacon until browned, about 1-2 minutes. Add the mushrooms and cook until golden, about 2-3 minutes. Season with salt and pepper to taste. In another skillet, sear the venison until golden on both sides, but pink in the middle. Remove from heat and season with salt to taste.
To serve, divide the lettuce between plates and drizzle with the dressing. Top with the bacon, mushrooms and venison.