Ingredients: 50 gr butter, melted, plus a couple of extra knobs, salt, freshly ground black pepper, 1 bay leaf, 1 clove of garlic, peeled and finely chopped, ½ a small bunch of fresh sage leaves, picked and roughly chopped 10 juniper berries, crushed with the side of a knife, 3 sprigs of fresh rosemary, leaves, picked, 1 kg venison loin in one fat piece, trimmed, a wineglass of good-quality red wine, like Pinot Noir
300 gr mushrooms, 1 teaspoon thyme, 200 ml double cream
for the noodles, 200 gr flour, 2 eggs, 100 ml water, salt
Directions: 1. Chop your juniper berries and rosemary, add a pinch of salt and pepper then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Cut the venison into small pieces. Heat an ovenproof frying pan over a high heat and add olive oil or butter. Add and sear the venison for a couple of minutes. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Let it simmer but time to time pour some water to stew.
2. Make noodles. Mix all ingredients. Make a kind of dough. The texture must be similar to the pancake’s dough. Boil water in a deep pot and with a help of a dessert spoon drop dough into it. Boil noodles until they are coming up to the top of the water. Sieve and place into a bowl.
3. Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter.
4. Make mushroom sauce: rinse well the mushrooms and peel. Cut them into half. Melt butter in a pan and add mushrooms, salt and pepper to taste and spice with thyme. After 5 minutes pour over cream. Let it cook for 3 more minutes. If you like to make your mushroom sauce more thick then dense it with a one spoon of corn starch. Stir well and the sauce is ready (you can make it more sour adding sour cream to mushrooms)
At serving the dish: pour any resting juices from the plate back into the pan then add the noodles and the mushroom to venison and flavor with blueberry marmalade. This dish is a big winter hit!