Strips of venison with mushroom and leek sauce

Strips of venison with mushroom and leek sauce

Total: 25 Min. | Active: 25 Min.
gluten-free, Low Carb
Nutritional value / person: 421 kcal
, Fat: 24 g
, Carbohydrate: 6 g
, Protein: 45 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


clarified butter for frying
350 g venison strips
¼ tsp salt


1 leek, cut into thin rings
15 g dried porcini mushrooms, soaked, drained
100 g crème fraîche
1 ½ dl water
½ tsp salt
a little pepper
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How it's done


Heat the clarified butter in a frying pan. Fry the meat in batches for approx. 1 min. per batch, season with salt, remove from the pan.


Sauté the leek in the same pan for approx. 5 mins. Add the mushrooms and crème fraîche, pour in the water, bring to the boil and simmer for approx. 2 mins., season. Return the meat to the pan and heat gently.

Good to know
Serve with: Knöpfli

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