Creative Cuisine: Mushroom Muffin with Slices of Venison Fillet and : > Sherry Cream

Have fun preparing this mushroom dish!

It’s venison season! Venison fillet is one of the most popular types of game. Mario doesn’t make a cranberry sauce to go with it, however, but a little something very special: a fine sherry cream. With its subtle sweetness, it goes perfectly with the meat. It is accompanied by black trumpet mushrooms. They are not only an eye-catcher but also very flavorful.

Mario has chosen venison, because it is simply tasty and by its fine game note just as a little for game meat fans.

The fillets can be taken from the fallow deer, red deer or sika deer.

After roasting, he lets the meat rest briefly in aluminum foil, so it remains exceptionally juicy.

Glaze trumpet mushrooms and shallots in butter and season with salt and chives. Mix all ingredients to a nice dough. Fold in mushrooms. Brush muffin tin with butter and dust with flour. Fill three-quarters full with batter and bake in heated oven at 200 degrees for 15 to 18 minutes.

Tip: The mushrooms are available fresh or dried. They must always be well washed, because they are very sandy.

Venison fillet and sherry cream Season venison fillets with salt and pepper and roast in butter/oil with the rosemary sprigs in a frying pan for six to eight minutes. Place in aluminum foil and rest two to three min. Extinguish pan set with sherry, add game stock and simmer gently. Add cold cubes of butter to the sauce.

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