Fried venison with pomegranate sauce and juniper berries

Preheat the oven to 220 degrees. Mix juniper berries, Sichuan pepper, black pe Ingredients:

• berries of juniper - 1 st. a spoon
• pepper Sichuan - 1 Art. a spoon
• black pepper - 1 Art. a spoon
• dried thyme - 1 st. a spoon
• chopped venison - 4 pieces (900 g)
• pomegranate juice - 1/2 cup
• salt - - To taste

Instructions

Preheat the oven to 220 degrees. Mix juniper berries, Szechuan pepper, black pepper and thyme. Put the mass in a closed plastic bag and press down with a heavy frying pan. Lubricate the mixture with venison. Put venison in a frying pan and fry for 25 minutes. Put on the cutting board and allow to cool. Meanwhile, heat the pan over high heat. Add pomegranate juice and bring to a boil. Cook until the liquid thickens. Add salt to taste. Put venison on plates. Pour pomegranate sauce and decorate with parsley.

Servings: 4