Summary

Ingredients

• 200 g rice (wild rice)
• 800 g deer meat (deer medallions)
• 3 tablespoon oil
• 2 pear (s), soft
• 2 ½ dl game stock
• 0.2 dl Madeira
• 1 cup sweet cream
• 2 tablespoon pepper - grains
• 200 g oyster mushrooms
• salt

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Instructions

1. Cook the rice in salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a pan and fry the medallions for approx. 2 minutes on both sides and keep warm.
2. Quarter the pears, remove the core, peel and dice and sauté briefly in the frying fat. Pour in the game stock and the Madeira, bring to the boil and puree. Add the cream and peppercorns and let the sauce reduce a little.
3. Clean and wash the oyster mushrooms, cut into small pieces, fry in the remaining oil and mix with the rice. Arrange the venison medallions and the sauce with the rice on plates and serve.