Summary

Ingredients

• 800 g deer medallions, from the le
• 400 g chanterelles, cleaned
• 1 shallot (s)
• 4 tablespoon cranberries (from the glass)
• 40 g butter
• 1 cup cream
• 1 small Bunch parsley, finely chopped
• salt and pepper

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Instructions

1. In a large pan, fry the venison medallions in hot butter on both sides for about 1-2 minutes, season with salt and pepper, then remove from the pan and leave to rest in the oven at 70 °.
2. The finely chopped shallot is sautéed in the same pan, plus the chanterelles. Everything is salted and peppered before you top it with the cream. The cream has to boil briefly, then the cranberries and parsley are added. Place the venison medallions in the sauce and let it steep a little longer so that the sauce takes on the typical venison taste.
3. The medallions are arranged on a plate with the sauce on top.