Chops From the Back of the Deer on Chanterelles

Cut the venison loin into four evenly sized chops and season with salt and pepper. Heat the grape seed oil in a frying pan and roast the chops on both sides for about four minutes. Add the juniper berries.

Clean the chanterelles and perhaps wash them briefly. Drain. Then sauté in butter. Season with salt and freshly ground pepper.

When the mushrooms are cooked, add the shallot cubes and cook them briefly. Finally add the chives.

Peel the celery and cut into large cubes. Marinate with the juice of a lemon and cook in a little salted water. Steam the cooking water, add whipping cream and let it boil briefly. Grind the celery in a hand mixer or cutter. Season to taste with salt and freshly ground pepper. Finally, add the finely chopped celery leaves.

Cut the rhubarb into pleasing pieces. Lightly brown the butter and sugar in the saucepan and extinguish with the grenadine juice. Add the rhubarb and cook gently. It may be necessary to add more sugar to the rhubarb.

Our tip: Fresh chives are much more aromatic than dried ones!

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