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🍽️ Tender venison medallions in creamy mushroom sauce

550 kcal · 30 min · 4 servings

Ingredients

• 8 Venison cutlets (approx. 80 g each)
• 200 g Wild mushrooms
• 4 Juniper berries
• 1 tsp Peppercorns
• 2 tbsp Flour
• 4 tbsp Butter
• 400 ml Red wine
• 200 ml Whipping cream
• 4 Thyme sprigs
• Salt
• Pepper (from the mill)

Instructions

1. 1. Clean the mushrooms thoroughly under running water.
2. 2. Cut the mushrooms into bite-sized pieces or halve them depending on their size.
3. 3. Crush juniper berries and peppercorns finely in a mortar.
4. 4. Rub the meat with the spice mixture.
5. 5. Coat the meat in flour until it is completely covered.
6. 6. Heat 2 tablespoons of butter in a pan.
7. 7. Fry the meat quickly on all sides.
8. 8. Remove the meat from the pan and set it aside.
9. 9. Deglaze the pan with red wine.
10. 10. Add thyme to the liquid.
11. 11. Boil the liquid until it has reduced by half.
12. 12. Add cream to the sauce.
13. 13. Simmer the sauce until it is creamy.
14. 14. Fry the mushrooms in the remaining butter over high heat.
15. 15. Add the mushrooms to the sauce.
16. 16. Place the meat medallions back into the sauce.
17. 17. Let the meat cook pink over low heat for about 4 to 6 minutes.
18. 18. Season the sauce with salt and pepper.
19. 19. Serve the dish with spätzle if desired.

Nutrition per serving

• kcal: 550
• Protein: 35 g · Fett/Fat: 39 g · Carbs: 13 g