Fillet From the Deer

Lard venison fillet (defrosted frozen) with bacon cut into 1/2 cm thick strips. Rub with salt and season with black pepper. Heat oil in a roasting pan. Brown the fillet for 3 minutes on each side. Then add the cleaned, washed, chopped greens. Pour beef broth and red wine. Roast for about 50 min. with the pot closed. Melt butter and pour over. Remove from heat and stir in sour cream. Take the meat out of the pot. Cut into thick slices. Arrange on a platter. Season the sauce. Pour some sauce over meat, bring rest to table separately. Garnish with washed, patted dry parsley.

Approximately 615 calories / 2574 joules.

Serving: Chanterelle vegetables and potato croquettes.

To drink: a Beaujolais.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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