Deer slices with cranberries and wild rice mixture
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 50 g Butter or margarine
- 200 g Long grain wild rice mix
- 600 g Venison filet
- 2 Onions
- 250 g Mushrooms
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/8 l clear broth (instant)
- 200 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 2 TABLESPOONS Cranberries
- 7-10 Tbsp Parsley
Directions
- 1
Bring 1/2 litre water and 20 g fat to the boil. Add rice and cook over low heat for 20-25 minutes. In the meantime, wash the meat, dab dry and cut into thin slices.
- 2
Onions peel and chop finely. Clean, wash and slice the mushrooms. Heat the remaining fat in a pan and fry the meat in it. Season with salt and pepper. Remove and keep warm.
- 3
Fry the onions and mushrooms in the dripping. Add stock and cream, bring to the boil and stir in the sauce thickener. Add meat and cranberries. Season to taste with salt and pepper. Arrange rice and shredded meat.
- 4
Garnish with parsley. A lettuce tastes good with it.
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