Venison Cutlets with Mushrooms

Rinse the venison steaks and rub dry, cut diagonally to the grain into very thin strips. Cut the bacon into small cubes. Remove the skin from the shallots and also cut them into small cubes.

Grate the mushrooms with a wet dish. Clean and cut into very thin strips.

Heat the oil in a wide frying pan with a high edge. Fry the meat briefly and heartily in portions at a high temperature. Remove with a skimmer and put aside with closed lid.

Fry the bacon cubes in the remaining fat, then add the shallots and cook until translucent.

Add the mushrooms to the frying pan and cook for 5 to 8 minutes, evaporating the liquid as it forms. Extinguish with port wine and cook almost completely.

Add the double cream and cook for 1/3. Season the sauce with salt, pepper and a pinch of nutmeg and heat the venison in it, together with the gravy.

Rinse and clean the spring onions and cut them into very thin rings. Mix half of them into the meat, sprinkle the remaining onion rings on top to serve.

Serve with buttered spaetzle, croquettes or ribbon noodles.

Our tip: Use bacon with a fine, smoky note!

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