Summary

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

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Instructions

1. 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.
2. Deglaze the roast with cognac, pour stock or stock, add the spices and reduce. Then strain.
3. 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.
4. This goes well with potato gratin.