Gin and juniper berries cured venison tataki

Trim 200 gr of venison filet. Mix 2 tbsp salt and 4 tbsp sugar well, and rub into the meat. Add 2 tbsp gin, 1 tbsp juniper berries, 3 sprigs of thyme and 3 sprigs of parsley. Marinate for two hours, turning the meat after one hour.

Pat the meat dry. Fry quickly in hot and dry pan for 30 seconds on each side. Cool down and cut in thin slices.

Fry some wild mushrooms in butter on medium/high heat until firm (5 minutes). Add salt and pepper to taste.

Serve as in the picture with sour cream, cranberries and cress. 

Recipe by Andreas Nicoletti on cookniche.com

PS 'Cut an apple into thin strips (julienne style), said the recipe'. But I like it without the apple.           

          

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