Recipes › Grey Chanterelle › Winter Chanterelles & Venison
Recipe
Winter Chanterelles & Venison
Grey chanterelles sautéed in butter beside seared venison with juniper jus — the Nordic autumn pairing that writes its own menu line.
30 minTime
2Serves
6Ingredients
Made with Grey Chanterelle
GameJuniper jusRoot vegetables
- 1Season the venison and let it come to room temperature.
- 2Sear the venison in 2 tbsp butter over high heat, 3–4 minutes per side for medium-rare. Rest on a warm plate.
- 3In the same pan, add the remaining butter and grey chanterelles, cook for 4–5 minutes.
- 4Remove the mushrooms, deglaze the pan with red wine and crushed juniper, reduce by half.
- 5Add the stock, simmer to a light sauce consistency, about 5 minutes.
- 6Slice the venison, plate with the chanterelles, spoon over the juniper jus.
