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1
Cut the meat into strips about the size of your thumb - if possible.
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2
Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for.
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3
Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours.
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4
Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours.
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5
Carefully drain and dry the venison, reserving the marinade.
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6
Slice the mushrooms thickly and saute them in a little very hot butter.
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7
Remove and keep hot.
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8
Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty.
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9
Then let the venison rest in a low oven where it will go on cooking a little without toughening.
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10
Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness.
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11
To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls.
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12
Blend in any juices that the venison has exuded and bubble again briefly.
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13
Then beat in the garlic-flavoured soured cream, away from the heat.
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14
Return the pan to a low flame to warm the sauce.
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15
Season well, scatter with chopped chives and serve on very hot plates.
