Red deer loin with mushrooms

800 g red deer loin

2 onions

250 g champions

200 g cream

10 g butter

1 tsp salt

1/2 tsp pepper

1/2 tsp sugar


Marinade for the meat:

2 tbsp oil

10 juniper berries

1 tsp rosemary

6 bay leaves

4 sprigs parsley

4 sprigs thyme

1 tsp salt

1 tsp pepper

The first step is to marinate the venison loin by brushing the meat with the oil and adding the remaining marinade ingredients. The marinated meat can be stored in a container or vacuum bag in the fridge for several hours.

The monolith should then be placed indirectly on one side and directly on the other. The temperature may well go up to 180° C.

The loin is now placed in the indirect area with the herbs.

Take a pan and place it on the direct side. Add the butter to the pan and sauté the onions with the sugar.

As soon as the onions are translucent, add the sliced mushrooms and sauté.

Season the sautéed mushrooms with salt and pepper and pour in the cream.

Bring to the boil and simmer for approx. 20 minutes. If the temperature in the grill is too high, close the ventilation slider at the bottom of the grill.

The meat should reach a core temperature of 60° C and is then grilled on the direct side without the herbs for approx. 1 1/2 minutes on both sides.

Mashed potatoes go perfectly with this dish.