Venison with Mushrooms and Spinach and Leek Sauce
- For the venison
- 400 grams young Roast saddle of venison (tirmmed)
- 1 kilogram Leg of venison
- 6 shallots
- 4 tablespoons vegetable oil
- 6 Juniper berries
- 4 sprigs thyme
- 2 bay leaves
- 250 milliliters Red wine
- 400 milliliters Game stock (from a jar)
- 250 grams mixed Mushrooms
- For the sauce
- 2 Leeks
- 150 grams Spinach
- 150 milliliters Vegetable broth (premade)
- 50 grams butter
- freshly ground pepper
- In addition
- 100 grams steamed lingonberry (for serving)
For the venison: Season both cuts of meat with salt and pepper. Peel and quarter shallots. Heat 3 tablespoons of oil in a roasting pan and brown meat on all sides. Remove from the oven and set aside. Saute shallots, juniper berries and herbs in the pan briefly. Deglaze pan with red wine and game stock. Return leg of venison to the pan and simmer, covered, for about 90 minutes. After 60-70 minutes of cooking, add saddle of venison to the pan.
Clean mushrooms. Heat remaining oil in a pan and saute mushrooms for about 5 minutes. Season with salt and pepper, remove from heat and keep warm.
For the sauce: Rinse leeks and set some delicate leek leaves aside for garnishing. Chop remaining dark green leeks into small pieces. Rinse spinach. Heat oil in a pan and saute leeks and spinach for about 15 minutes. Puree and strain through a sieve. Cut butter into small pieces and add to the puree, season with salt and pepper and keep warm.
Remove meat from the pan and cover with aluminum foil, let rest for about 10 minutes. Strain gravy through a sieve and simmer until reduced in half on high heat. Add mushrooms to the gravy and season with salt and pepper. Blanch leeks reserved for garnishing for about 1 minute in boiling salted water.
Slice meat and arrange together with mushrooms and spinach and leek sauce on plates. Garnish with cranberries and leek leaves and serve.