Porcini mushroom potato puree with venison medallions

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak the porcini in 200 ml of warm water. Peel, wash and coarsely dice potatoes. Cook in boiling salted water for 15-20 minutes. In the meantime wash and dry the saddle of venison and cut it into medallions of about 40 g. Halve the bacon slices lengthwise and wrap each medallion with a halved slice. Clean the mushrooms and cut them into slices.

2. 2

   Drain the porcini mushrooms and collect the soaking water. Finely chop the mushrooms. Drain potatoes, add milk and mash. Stir in porcini. Fry medallions in 1 tablespoon of hot oil for 1-2 minutes on each side. Season with salt and pepper and remove. Heat the remaining oil in the frying fat. Fry the mushrooms for about 5 minutes, turning them over. Deglaze with brandy, cep stock and cream. Let it boil down for another 2 minutes. Sprinkle in sauce thickener. Season to taste with salt and pepper.

3. 3

   Fry the mushrooms for about 5 minutes, turning them over. Deglaze with brandy, cep stock and cream. Let it boil down for another 2 minutes. Sprinkle in sauce thickener. Season to taste with salt and pepper. Pour the puree into an ovenproof dish and place medallions on top. Pour over the sauce and bake in a preheated oven (electric: 225 ° C/ gas: level 4) for about 3 minutes. Serve sprinkled with parsley and garnished

Nutrition Facts

KCAL
530 kcal

CARBS
38 g

FATS
29 g

PROTEINS
28 g