Fillet of Venison in Net with Mushroom Duxelles

Have fun preparing this mushroom dish!

Preheat the stove to 180 °C. Cut the fillet of saddle of venison into medallions (40 g), lightly slice and fry briefly on both sides in clarified butter.

Add mushroom, finely chopped, season with salt, season with pepper. Boil the escaping juice.

Pour the game stock and cook the mushrooms until the liquid is almost completely evaporated. Remove the mushrooms and leave to cool.

Divide each pork mesh into 8 on the spot pieces. Place the medallions on top. Stir Peterli, chopped into the duxelles and spread evenly over the fillets. Roast in the heated oven for about 14 min.

garnish the crépinettes with the stewed autumn mushrooms and bring to the table

for dry (cereal) dishes, soften shallots in butter, add mushrooms and sauté, extinguish with red wine and add game demi-glace and cook for 10 minutes, add cream and red currant jelly and boil well repeatedly, pass through a fine wire sieve, add gin and refine with butter flakes.

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