Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Arrange the medallions on the creamy porcini mushrooms.
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