Venison with Potato Balls
- 4 Venison steak (about 180 grams)
- freshly ground peppers
- 2 Juniper berries
- 1 sprig parsley
- 1 sprig thyme
- Corn oil
- 100 milliliters Cognac
- 100 milliliters Game stock
- 2 tablespoons cold butter
Make a marinade using 3 tablespoons oil, salt, pepper, juniper berries and herbs. Marinate steaks for 1 hour. Heat 1 tablespoon oil in a pan with an iron handle and fry steaks on both sides. Move pan with meat into oven preheated to 180°C (approximately 350°F) for 8–10 minutes. Remove meat from pan and keep warm. Deglaze browned bits with cognac and game stock, briefly boil, then add cold butter and simmer over medium heat until sauce is creamy. Season with salt and pepper to taste and keep warm.
Cook potatoes with skin in salted water for about 30 minutes. Drain water, allow potatoes to cool briefly and peel. Press peeled potatoes through a ricer. Stir in butter and season with salt, pepper and nutmeg.
Place 2 tablespoons of cornstarch and plenty of bread crumbs in a dish. Beat eggs and season with salt and pepper to taste. With damp hands, form potato mixture into walnut-sized balls. Roll balls in egg then coat with breadcrumbs. Heat oil in a saucepan or deep fryer. Place in potato balls in portions and fry until golden brown. Drain on paper towels.
Serve venison steaks with sauce and potato balls on plates. Serve with roasted porcini mushrooms and cranberry.