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Proceedings
Clean the roe deer saddle thoroughly and brown it slowly in a pan with the oil and bay leaf, sprinkling with a splash of dry white wine. Roast at a moderate temperature, taking care to check that the meat does not stick to the bottom, adding a little more wine, water or broth if necessary. Meanwhile, prepare the mushrooms by sautéing them with juniper berries, a little garlic and parsley. Halfway through cooking, sprinkle with the gin. Arrange the roe deer saddle cut into medallions, placing it on top of the bed of mushrooms. Another characteristic dish of Alpine tradition, distinguished above all by the unmistakable aroma of juniper, to be used generously.
