Venison Medallions with Wild Mushrooms

Remove tendons and fat from the venison loin, cut into 4 medallions and lightly plate. Clean the mushrooms. Chop the onion. Chop the parsley.

Wrap the medallions with breakfast bacon and tie with spaghetti. Season with game spices. Season a little with salt.

Sauté bacon cubes and onion in a frying pan. Add mushrooms and season with salt, pepper and caraway. Toss well and simmer on low heat for 5 to 6 minutes. Finally add butter and parsley.

Roast the venison medallions leisurely in oil. After 6 to 7 min, pull to the edge of the stove and rest for 5 min. Arrange venison medallions and mushrooms on heated plates. Serve with fried potatoes.

Tip: You can make the game spice yourself. To do this, finely pound a few peppercorns with rosemary, cloves, juniper berries, new spice and a tiny bit of lemon zest in a mortar.

Our tip: Use bacon with a fine, smoky note!

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