Venison sous-vide with juniper

Cut the venison (400 g) into steaks. Crush salt, black pepper, and juniper berries (2 g) in a mortar.

Brush the meat with olive oil (10 g), season with spices, and add rosemary (4 g).

Pack the steaks in sous-vide bags and cook at 55 °C for 4 hours.

Remove the meat, pat it dry, and quickly fry it in butter (30 g) until golden brown.

Serve with a low-carb side dish and a sugar-free sour berry sauce.