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
350g venison strips
¼tsp salt


1 leek, cut into thin rings
15g dried porcini mushrooms, soaked, drained
100g crème fraîche
1 ½dl water
½tsp salt
a little pepper
Purchase ingredients now

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

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!