Venison Fillet

For the venison fillet, lard the venison cutlets with bacon and season with salt and pepper.

Heat oil in a pan and brown the venison fillets in it. Then deglaze with red wine and add some soup. Let the sauce boil down a bit and refine it with cream and butter and season to taste.

Pour the sauce over the finished venison fillets and serve hot.

Related Recipes:

Saddle of Venison with Chanterelles, Fig Confit and Polenta-SFor the polenta stars: heat the milk with butter, add the polenta, bring to the boil. Allow to swell at low... Venison Fillet with Dumpling Gugelhupf From the Pressure CookerCrush a few juniper berries, mix with soy sauce and fresh rosemary. Marinate the meat in it, preferably... Venison Escalope with Coffee SauceMeat: stir through coffee, peperoncino and thyme. Sprinkle venison cutlets with 3 Tbsp. of it, marinate with... Venison Stew with Red CabbageFor the venison stew with red cabbage, first dice the carrots and celery, cut the venison into not too small... Saddle of Venison with Chestnut Red CabbageFor the venison loin with chestnut red cabbage, season the venison loin with pepper and game salt and sear it... Venison Stew with MushroomsFor the venison stew with mushrooms, remove tendons and skins from the venison shoulder, wash well with cold... Saddle of Venison with ChanterellesA delicious mushroom dish for any occasion! Clean the mushrooms, rinse briefly in cold standing water and... Venison Calf LegSoak the leg of venison in a pickle for a few days. To do this, take red wine, a little bit of salt, a few bay... Fillet of Venison in a Crust – Rehfilet Im BlätterteigSeparate chestnuts from the shell, boil in salted water until soft, strain through a sieve. Season the puree... Mustard Schnitzel with Fried Potatoes and Vegetables50 g lard 50 g butter For the sauce: 1 large onion 30 g butter one eighth of a liter of Alt beer a quarter of...