INGREDIENTS

for 4

• 800 g venison loin
• 250 g mushrooms (brown or white)
• 2 onions
• 250 g cream
• 20 g butter
• Salt, pepper, sugar
   

Marinade for the meat

• 5 tbsp sunflower oil
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 4 sprigs of parsley
• 1 tsp salt 1 tsp
• pepper

Instructions

step 1

Marinate the meat
Remove any tendons from the venison loin and marinate overnight or for at least a few hours in the marinade made from oil, chopped herbs, salt and pepper. Remove the meat from the fridge in good time.

step 2

Prepare the mushrooms
Clean the mushrooms and slice them. Finely chop the onions.

step 3

Prepare the grill or pan
Melt the butter in a cast-iron pan and fry the onions until translucent. Add the mushrooms, season with salt, pepper and a pinch of sugar and fry over medium heat for about 5–8 minutes. Add the cream and reduce briefly. Keep warm.

step 4

Grill the meat
Sear the sirloin steaks on both sides over a high heat, then continue to cook over indirect heat until a core temperature of approx. 60°C is reached. The meat should be tender and pink inside. Leave to rest briefly, then cut into medallions.

step 5

Tip from the hunter
A creamy mashed potato or roasted root vegetables go well with this dish. If you prefer a more rustic option, serve with a wild herb salad and grilled bread.

Conclusion
Venison loin is a noble cut of game – it develops its full aroma when grilled or pan-fried. Combined with fresh mushrooms, it makes a simple but impressive dish for game lovers.