Summary

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

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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.