Cut the maypole fillets into strips about 1 cm in diameter and salt well.finely chop the onion. Finely slice the meadow mushrooms and sprinkle with a few drops of lemon juice. Heat canola oil in a frying pan and fry the shredded may buck fillet for 2 minutes, turning constantly, so that it remains pale pink.
Remove the venison from the pan and keep warm. In the remaining fat, sauté the onion until soft and translucent. Add the mushrooms and sauté until they begin to shine. Stir in tomato paste, deglaze with soup or game stock and bring to a boil.
Whisk whipping cream well with paprika and flour, quickly stir into sauce and simmer until smooth and creamy. Season the sauce to taste and add the fillet tips again at the end and allow to infuse briefly.
Immediately before finishing, pour in the brandy or barque, stir well and serve hot. Serve with strips of paprika steamed in butter and gnocchi or tarhonya.
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