Venison Fillet in Puff Pastry with Mushroom Sauce

Season the venison fillet with salt and pepper and with the chopped herbs. Place the puff pastry on top, brush with a little liquid butter and place the raw fillet on top. Roll up tightly. Brush with egg yolk and pierce several times with a roulade needle. Place on a baking tray covered with baking paper and bake in the preheated oven at 200-220 °C for approx. 20 minutes and then let rest for approx. 10 minutes. Cut open with an electric knife or serrated knife. Spread with the prepared mushroom sauce. For the mushroom sauce, chop the cleaned mushrooms. Fry them well in hot oil in a pan, dust with flour and fry briefly. Add the onions and sauté briefly. Pour in cream, add herbs and bring to a boil. Season with salt and pepper and simmer briefly. If the sauce gets too thick, dilute with some soup or water.

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