Venison steaks with mushroom vegetables
easy
45 mins
45 mins
Ingredients
- 800 g mixed mushrooms (e.g. chanterelles, porcini, mushrooms)
- 4 Shallots
- 4 Branches of marjoram
- 1/2 bunch Parsley
- 1 (approx. 1 kg) Pointed cabbage
- 8 (à 100 g) Venison steaks
- 8 discs Bacon
- 2 TABLESPOONS Olive oil
- 40 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Pepper
- 200 ml Mushroom stock (from the glass)
- 200 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash and clean the mushrooms and cut them in half or quarters depending on size. Peel and finely dice the shallots. Pluck marjoram leaves from the stalks. Wash parsley, dab dry and chop.
- 2
Clean, wash and cut the pointed cabbage into narrow strips. Wash venison steaks, dab dry and wrap each with 1 slice of bacon. If necessary, stick together with wooden skewers. Fry in hot oil for about 4 minutes on each side.
- 3
Heat the fat. Fry the pointed cabbage for approx. 10 minutes, turning it over. Season with salt and nutmeg. Season venison steaks with salt and pepper. Remove from the pan and wrap in aluminium foil. Fry the mushrooms and diced shallots in the cooking fat for about 3 minutes.
- 4
Add herbs. Season with salt and pepper. Remove the mushrooms from the pan. Add mushroom stock and cream and bring to the boil briefly. Stir in sauce thickener. Season sauce with salt and pepper. Arrange two steaks each with the mushrooms and sauce on plates.
- 5
Add the pointed cabbage.
Nutrition Facts
730 kcal
13 g
45 g
60 g
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