Venison is a game meat but can be eaten all year round. Be careful not to overcook the meat, as it contains very little amount of fat it can easily become dry. The sauce is a typical game sauce, and works well with other types of game meat! Do not add more juniper berries than in the recipe as they give off plenty of flavour.

Serve as part of a menu with:
– Starter: Seared Scallops with Butternut Squash Puré, Balsamic Vinegar and Roasted Pistachio
– Dessert: Daim Cake

Serves 4

600 g venison loin

For the bean puré:
500 g dried pinto beans, soaked overnight in water
1 l chicken stock
1/2 carrot, peeled and chopped
1/2 onion, peeled and chopped
1 celery stick, chopped
1 bay leaf
50 g smoked bacon
100 ml double cream
50 g butter

For the sauce poivrade:
1/2 carrot, peeled and chopped
1/2 onion, peeled and chopped
1 celery stick, chopped
40 g tomato paste
1 garlic clove, crushed
200 ml red wine
750 ml veal stock
5 juniper berries, crushed
1 peel of 1/2 orange
5 g crushed black pepper
20 g unsalted butter

2 red onions, peeled and cut into wedges
olive oil
1 pack button mushrooms
50 g butter
1 garlic clove, finely chopped
10 g flat parsley, chopped

1. For the bean puré: Assemble the onion, celery, carrot and bay leaf in a muslim cloth, and using a string close it up into a bag, as in the picture. Strain the pinto beans and add to a pot together with the muslim cloth, chicken stock and bacon. Cook with lid on until the beans are soft, about 30 minutes.
2. To start making the sauce: In a bit of olive oil, fry the onion, celery, carrot and garlic in a pan, without giving colour, until they have become soft. Add the tomato puré and cook for 30 seconds. Add the wine and cook over high heat to reduce to 50%. Add the veal stock, juniper berries, pepper, orange peel and let simmer over low heat for 30 minutes (or longer if possible), to let the flavours evolve. Foam will appear, and this should be removed using a spoon.
3. Pre-heat the oven to 150. Add the red onions to an oven-proof pan, season with salt and pepper and add olive oil. Roast in the oven for about 40 min. Take out and keep warm.
4. Cut the mushrooms in 4 and fry together with the garlic in a pan with butter to give a golden colour. Season with salt and pepper. Add chopped parsley.
5. Once the beans are soft, mix in a blender, adding cream and a bit of the cooking liquid if needed for the right consistency. Pass the mixture through a fine sieve. Add butter, taste and season with salt and pepper.
6. Put the oven to 180 degrees. Sear the meat in a hot pan with some butter to give colour, then transfer the meat to the oven for 5 minutes. Take out and let rest wrapped in aluminium foil before carving up pieces (the resting process will allow the meat to tenderise).
7. Once the sauce has simmered for a while, strain it through a fine sieve, reduce it about 70% (the consistency should be that of a thick sauce which covers the back of a spoon). Taste and season with salt and pepper. Add butter while slowly whisking until it has dissolved.
8. For the plating, using a spoon add bean puré to the plate and run the spoon across the plate to create a line. Carve pieces of the meat and plate. Finish off with the garniture and the sauce.