Venison Medallions with Porcini Mushrooms

Have fun preparing this mushroom dish!

Prepare the mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and cut them into slices. Finely chop the shallot and garlic.

Season the venison medallions with salt and pepper. Meanwhile, roast them in a little butter for about two minutes until pink. Wrap in foil.

The remaining butter to the roast form. Sauté shallots and garlic. Add the mushrooms and roast them briefly but heartily. Season and keep warm.

Melt the gravy with white wine and game stock. Boil to a third of the original mass. Add the cream. Season the sauce with the finely chopped rosemary, salt and pepper. Pour over the medallions and surround with the porcini mushrooms.

Serve with noodles or herb fritters.

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