Venison Steaks with Mushroom Sauce

Rinse the venison steaks and dry with kitchen roll. Flatten them slightly with the heel of your hand.

Crush the juniper berries and white peppercorns in a mortar and mix them with the thyme and black peppercorns in a baking dish.

Turn the steaks in it on the other side, pour half of the sherry and marinate them for one night with the lid closed.

Rinse and chop the shallots and chervil. Dice the bacon.

Prepare the mushrooms and dice them as well.

Fry the bacon in a frying pan, fry half of the shallots in it for about 1 minute, then add the mushrooms and the chervil and fry them as well. Sprinkle with salt and pepper and sauté for 5 minutes. Then keep warm with the lid closed.

Heat the butter and oil and fry the steaks for 5 minutes on each side. After turning, season lightly with salt, then remove from the frying pan and keep hot.

Add the rest of the shallots with the rest of the sherry to the roast form, cook a tiny bit while stirring, then add the whipped cream and cook a tiny bit more, add the mushrooms.

Put the steaks on a heated plate and pour the sauce over them.

Serve with pasta and stewed pear halves filled with cranberries.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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