Summary

Ingredients

• 600 g saddle venison
• 400 g chanterelles
• 1 small onion (s)
• 1 clove garlic
• 300 g blueberries
• 1 tablespoon butter
• 150 ml red wine
• 250 ml game stock
• 1 sprig rosemary
• 2 sprigs thyme
• 200 g flour
• 450 ml milk
• 2 egg (s)
• 4 tablespoon oil
• salt and pepper
• 2 stalks parsley

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Instructions

1. Peel and chop the onion and garlic. Clean and chop the mushrooms.
2. Salt and pepper the meat. Fry in the heated butter for 3 - 4 minutes. Remove and place in a baking dish and cook in the oven for 15-20 minutes at 120 ° C.
3. For the sauce, fry the onion in the frying fat until translucent. Deglaze with the wine and the stock. Add the thyme and rosemary and simmer for approx. 15 minutes. Strain the sauce (if necessary thicken with a little cornstarch), add the blueberries and season with salt and pepper.
4. Mix the flour with the milk, eggs and a pinch of salt. Bake thin pancakes in 2 tablespoons of oil from the batter. Take out and cut into strips.
5. Heat the remaining oil in a pan. Fry the mushrooms in it. Chop and add the parsley. Add the garlic and season with salt and pepper.
6. Arrange everything together.