Grilled Mignons of Venison with Cranberries

Name: Grilled Mignons of Venison with Cranberries (Mignons de chevreuil grillés aux airelles)
Cuisine: Swiss
Ingredients: 12 mignons of venison, about 40 g (1½ oz) each, well trimmed; 50 ml (2 fl. oz) orange juice; juice of ½ lemon; 10 ml (2 tsp) honey; 200 g (7 oz) cranberries, washed; 15 g (½ oz) shallots, finely chopped; 300 g (11 oz) small chanterelles, cleaned, washed and dried; 5 ml (1 tsp) finely chopped thyme; 2.5 ml (½ tsp) finely cut sage; 300 ml (2 pt) game stock, reduced by half; salt and freshly ground pepper; salt and freshly ground pepper

Mignons de chevreuil grillés aux airelles

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Venison is a very lean meat. It is relatively low in calories and high in iron and some vitamins. Animals under about 2 years have tender and easily digestible meat while older animals are tougher.

Ingredients

12 mignons of venison, about 40 g (1½ oz) each, well trimmed
50 ml

Europe
Switzerland
France
Main course
Gluten-free

Method

Season the mignons on both sides.
Grill them at a high temperature for 1 minute on each side, and keep warm.
Bring the orange and lemon juices and honey to the boil.
Add the cranberries and simmer for 30 seconds.
Sauté the shallots in a non-stick pan until transparent, stirring constantly.
Add the well-dried chanterelles an