Venison with Huckleberries
Wild huckleberries, Cranberries, Fruit in jars
12/12/2024Wild Huckleberries, natural 32cl BEYERNatural cranberries 32cl Beyer100g smoked bacon lardons350g mushrooms (a mix of forest mushrooms)PREPARATION(Preferably marinate the meat overnight in wine, salt, pepper and bouquet garni.)
Chop the onion and place it in your saucepan with the bacon. Add the olive oil and start cooking.
Mix well, then after 3-4 minutes add the wine, beef stock, bouquet garni and juniper berries. Simmer uncovered over a low heat for 1 hour, stirring occasionally. In the meantime, drain the lingonberries and cranberries (but keep the juice) and take half of each. Add the first half of the huckleberries and the mushrooms to the dish after an hour of cooking. Then continue cooking for another 30 minutes. After 30 minutes, check the meat is cooked and the sauce has thickened, and cook for a further 30-45 minutes if necessary. For the huckleberries sauce, place the other half of the hucklberry and half of the cranberries in a saucepan over low heat, then reduce for about 15 minutes with a little of their juice, a dash of balsamic vinegar, pepper and 1 tablespoon of sugar.
Serve this dish while still hot, accompanied by fresh spaetzle that has been fried in a pan with butter, garlic and parsley... NB: If necessary, you can thicken your sauce at the end of cooking with cornflour mixed with a little fresh cream. Bring your preparation back to the boil for 3-4 minutes.
You can decorate your plate with the remaining huckleberries...
ENJOY!
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