Strips of venison with mushroom and leek sauce
Ingredients
for 2 person
| 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 |
How it's done
Meat
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.
Sauce
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.
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