Venison Schnitzel with Porcini Mushrooms in Cognac Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g escalope meat, deer, sliced
- 60 g bacon (smoked bacon), fat
- 0.06 liters cognac
- 250 ml game stock, alternatively beef soup
- 125 ml sour cream
- Flour, for binding
- rosemary
- 1 bay leaf
- thyme
- 5 juniper berries, crushed
- salt and pepper
- 1 tablespoon cranberries
- 1 tablespoon clarified butter
- 1 small onion (s)
- 250 g porcini mushrooms
Print Recipe
Pin Recipe Instructions
- Chop the bacon and fry it in a hot pan, then remove it again. Add 1/2 tablespoon clarified butter. Fry the seasoned venison schnitzel on both sides. Then take it out, wrap it in aluminum foil and keep it warm.
- Deglaze the roast with cognac, pour stock or stock, add the spices and reduce. Then strain.
- Sauté the chopped onion in 1/2 tablespoon clarified butter, add the sliced porcini mushrooms and sauté a little. Then add the cognac reduction. Mix the cream with a little flour and stir into the sauce, adding a little stock or broth if necessary, until a nice creamy sauce is created. Season to taste with salt and pepper.
- This goes well with potato gratin.
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