Venison Steak with Porcini Mushrooms

Skin the venison and cut into 6 even slices, lightly plate, season with pepper, drizzle with olive oil and keep refrigerated until the next day.

For the sauce, sauté the finely diced bacon, blond the chopped onions in it and sauté the diced men’s mushrooms in the bacon fat. Sprinkle with paprika, season with salt and add the garlic and finely grated cumin. Pour the soup (game stock) and cook for 10 minutes. Mix the sour cream with the flour until smooth, thicken the sauce with it and simmer gently for 20 minutes.

Roast the steaks on both sides in the hot fat until pink. Season with salt, serve, complete the sauce with the butter, pour over the steaks and sprinkle with chopped parsley.

Game stock: Sauté the game bones in a little oil, add the vegetables and spices, fill up with water and lightly boil for 3 to 4 hours. Too much boiling makes the stock cloudy! Now strain the stock: Spread out the sieve with a crockery hanger, which retains turbidity. Do not squeeze vegetables – this can also make the stock cloudy. For a perfectly clarified stock, bring the cold clear soup with beaten egg white to a gentle boil until a “foam carpet” rises. Now pour the clear soup once more through a lined sieve.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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