Rub venison fillet with salt and pepper, quickly sauté in butter and braise for 10 minutes at 180°C in the tube, reduce Märzen beer and barley to 1/8 liter, fill with beef broth and thicken with whipped cream, salt and pepper to taste.
Venison Fillet on Beer Cream Sauce
Rating: 4.00 / 5.00 (15 Votes)
Total time: 15 min
Servings: 4.0 (servings)