Venison Steak with Fresh Porcini Mushrooms

Have fun preparing this mushroom dish!

Skin the venison fillets and cut them into 6 even slices, lightly plate, season with pepper, drizzle with olive oil and keep refrigerated until the next day.

For the sauce, sauté the finely diced bacon, blond the chopped onion in it and sauté the diced men’s mushrooms in the bacon fat. Sprinkle with paprika, season with salt and add the garlic and the finely grated cumin. Pour in the soup and simmer for ten minutes. Mix the sour cream with the flour until smooth, thicken the sauce with it and simmer gently for 20 minutes. Roast the steaks on both sides in hot fat until pink. Season with salt, serve, complete the sauce with the butter, pour over the steaks and sprinkle with chopped parsley.

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