How to make
Boil all the products for the marinade and after it cools, soak the pieces of venison in it for 1 night or at least 2-3 hours.
Take the meat out and dry it. Sprinkle with freshly ground black pepper, a little coarse salt, smear with a little garlic or spike with it instead.
Put the meat in a tray and pour on 1 cup red wine and a trickle of oil. Put to bake under foil until ready in a moderately heated oven.
Separately, put the remaining cup of wine to reduce in a container on the stove.
Clean the mushrooms, chop them and saute until softened with the garlic in the heated butter. Season with salt and black pepper.
After the venison pieces are cooked, take them out. Put the tray with the sauce on the stove and add the reduced wine.
Optionally, thicken it with a little flour. Stir the sauce until thickened, season with extra ground black pepper and salt if needed. Then strain through a sieve to make it fine.
Julienne each piece of venison, pour on the sauce and serve with aromatic mushrooms.
