For the venison meat loaf turn the venison and bacon 2x through a meat grinder. Then season with salt, pepper and Fondor. Add 1 tablespoon of cold water and the baking powder, knead everything well and form 4 flat loaves.
Heat 60 g butter in a frying pan and fry the dumplings in it. After half the frying time, add another 40 g butter and the chanterelles and heat together with the dumplings.
Top the dumplings with mushrooms and serve.