Ingredients
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1 clove Garlic
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1 teaspoon Juniper Berries
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¼ cup soft Butter
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12 small Venison
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2 Shallots
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2 Celery Ribs
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6 tablespoons white White Wine
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4 sprigs Thyme
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4 Bay Leaf
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White Bread
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freshly ground Salt
Directions
Parchment paper is great for making small packets to cook meat, fish, and vegetables with short cooking times in their own juices. A few spoonfuls of stock accumulates in the packets and the meat stays nice and tender. Al-cartoccio recipes can also be made with aluminum foil, for example, for use on a covered grill. Parchment paper is better for baking in an oven, plus it looks nicer on a plate.
Steps
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1
Done
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Peel the garlic and chop with the juniper berries. Melt 2 tablespoons butter in a large frying pan and sear the venison medallions over high heat for 1 minute on each side. Season with salt and pepper; mix with the garlic and juniper berries, then transfer to a large plate. |
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2
Done
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Preheat the oven to 390°F (200°C) or 360°F (180°C) (convection oven). Clean the chanterelles, but only wash if necessary and dry thoroughly with a dish towel (thickly slice other varieties or leave small ones whole). Peel the shallots and slice into rings; cut the celery in pieces. |
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3
Done
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Grease the middle of 4 parchment paper sheets with the remaining butter (each about the size of a baking sheet). Add the venison, mushrooms, and vegetables to the buttered section and drizzle with a bit of white wine. Lightly season with salt and pepper. Add 1 sprig thyme and 1 bay leaf to each packet. Place the left and right sides of the parchment paper over the filling and fold the edges three times, about ½ in (1 cm) wide. Now fold the small edges the same way. If necessary, use paper clips, staples, or a piece of string to hold the packet together. Transfer the packets to a baking sheet and bake for 8 minutes on the second oven rack from bottom. |
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4
Done
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Remove from the oven and transfer to plates. Do not open the packets until at the table; serve with white bread. |
