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🍽️ Tender Venison Strips in Creamy Morel Mushroom Sauce

760 kcal · 30 min · 4 servings

Ingredients

• 800 g Venison Schnitzel
• Salt
• Pepper
• 3 tbsp Flour (for dredging)
• 2 tbsp Vegetable Oil
• 200 ml Game Stock
• 0.5 Vanilla Pod
• 1 Bay Leaf
• 0.5 Cinnamon Stick
• 150 ml Whipping Cream
• 350 g Tagliatelle
• 100 g Morels
• 1 tbsp Butter

Instructions

1. 1. Rinse the venison strips briefly under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Season the strips generously with salt and black pepper.
4. 4. Coat the meat pieces thoroughly in flour.
5. 5. Heat oil in a large pan until it is hot.
6. 6. Fry the venison strips in batches until golden brown.
7. 7. Remove the browned meat from the pan and set it aside.
8. 8. Pour off the cooking fat from the pan.
9. 9. Deglaze the pan drippings with the meat stock.
10. 10. Add the vanilla pod, bay leaves, and cinnamon stick to the liquid.
11. 11. Let the sauce simmer gently for about 5 minutes, stirring occasionally.
12. 12. Stir the cream into the sauce.
13. 13. Let the sauce thicken slightly for about 10 minutes.
14. 14. Optionally strain the sauce through a fine sieve to remove the spices.
15. 15. Bring a pot of salted water to a boil.
16. 16. Cook the pasta in it al dente (firm to the bite).
17. 17. Clean the morel mushrooms and clean them thoroughly.
18. 18. Sauté the morels in hot butter for 1 to 2 minutes.
19. 19. Return the morels and the venison strips to the sauce.
20. 20. Let everything simmer together for about 5 minutes.
21. 21. Finally, adjust the sauce to taste with salt and pepper.
22. 22. Drain the pasta.
23. 23. Portion the pasta onto the plates.
24. 24. Serve the venison strips with the morel cream sauce alongside.
25. 25. Serve the dish with leek vegetables as desired.

Nutrition per serving

• kcal: 760
• Protein: 55 g · Fett/Fat: 28 g · Carbs: 71 g