Deer Medallions on Cream Porcini Mushrooms

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g saddle venison without bones
  • 400 g porcini mushrooms
  • 1 onion (s), finely chopped
  • 100 ml cream
  • 50 ml olive oil
  • 50 g butter
  • 1 sprig rosemary
  • 1 sprig thyme
  • Juniper berries, ground
  • salt and pepper
Deer Medallions on Cream Porcini Mushrooms
Deer Medallions on Cream Porcini Mushrooms

Instructions

  1. Cut the saddle of venison into 6 medallions and season with salt, pepper and ground juniper. Fry the medallions pink in a pan with the olive oil, the thyme and rosemary.
  2. Clean the boletus and cut into small pieces. Only halve small mushrooms. Heat olive oil in a pan and fry the onion until translucent. Add porcini mushrooms and toss well. Season with salt and pepper. Then add the cream and reduce by a little more than half. Finally mix in the butter and sprinkle with parsley.
  3. Arrange the medallions on the creamy porcini mushrooms.

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