Remove the skin and the sinews from the saddle of venison, season it with salt and pepper and brown it in a frying pan, cook it in the oven at 150°C for 8 minutes until it is pink and rest it on a plate next to the stove covered with aluminum foil.
In the meantime, brown the root vegetables in the frying pan, add the thyme sprig, the bay leaf spice and the juniper berries, dust lightly with a little flour, extinguish with a dash of red wine, pour in the game stock or beef broth and add the cranberries.
Simmer on low heat for about 20 minutes, pour through a sieve. Season again with salt and plucked lemon thyme.
Sauté the mushrooms in butter, add the shallots and bacon and fry until golden.
Cut the peaches into wedges, melt a knob of butter in the frying pan, sprinkle in the granulated sugar and caramelize lightly. Toss in the peach wedges.
Dressing:
Place the men’s mushrooms on the plate with the peach wedges in a circle. Cut the saddle of venison into slices and place on top. Place the crispy polenta cube in a pleasing way.
Garnish with the sauce. Offer the creamy porcini polenta separately.
Creamy porcini polenta:
Bring milk and cream to a boil , pour in corn semolina and gently simmer for about 5 minutes and season with pepper, nutmeg, salt. To refine, fold in fresh butter.
Alternately a bowl
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