Fried venison with potato gratin and pickled chanterelles
Ingredients
4 people, about 45 minutes
salt and pepper
Pickled Chanterelles
300 g chanterelles (preferably small)
1 dl vinegar, 12%
2 dl sugar
3 dl water
1 pinch of salt
Potato gratin
1 kg potatoes, thinly sliced
2 yellow onions, thinly sliced
100 g butter
3 dl cream
1/2 pot thyme, chopped
2 cloves garlic
salt and pepper
100 g well-aged cheese, grated
Preparation
You can advantageously make the pickled chanterelles the day before.
Boil vinegar, sugar, water and salt. Put the chanterelles in a sterile glass jar and then beat the hot layer over the mushrooms. When the layer has cooled, you can put on a lid and store in the fridge. Heat the oven to 200 degrees. Mix butter and cream in a saucepan, heat until the butter has melted. Add the thyme and squeeze in the garlic, salt and pepper. Wrap the potatoes, onions and cream mixture in a childproof form. Finish by sprinkling the cheese. Bake for about 1 hour.
Take out and set aside covered with aluminum foil, lower the temperature in the oven to 180 degrees. Salt and pepper the venison, fry on medium heat in a cast iron pan with a little oil and a pinch of butter. Make sure that all surfaces have a nice frying surface. Put the meat in an ovenproof dish and place in the oven. Remove the meat when the internal temperature of the frying thermometer shows 50 degrees, the temperature will continue to rise 2-4 degrees while it rests. Let the meat rest for 10-15 minutes. Serve with a rich red wine sauce.