Venison with Chanterelles in a Cream Sauce RecipeOrigin: Austria Period: Traditional |
Ingredients:This is a classic Viennese dish and marries wild game with wild mushrooms to great effect
6 x 150g venison fillets, trimmed 
Venison with Chanterelles in a Cream Sauce Preparation:Method:Season the venison liberally with the Viennese game seasoning. Add the oil to a frying pan over high heat and sear the meat on both sides until brown. Add the game sauce to a large pan and transfer the venison to this when they are done. Bring to a simmer and continue to cook for about 5 minutes then transfer the meat to a warmed plate and set aside. Add 120ml of the cream to the remaining game sauce and simmer until thickened. Season to taste and set aside. Meanwhile add the butter to the pan where the venison was fried. Use this to fry the onions until golden brown (about 8 minutes) before adding the chanterelles and frying over high heat until the liquid released from the mushrooms evaporates. Add the remaining cream and parsley and continue to cook for a few minutes until thickened. To serve, slice each fillet in half at a diagonal and position on a serving plate. Place the chanterelles on top of the fillet and ladle the sauce around the meat. Traditionally this dish is served with braised red cabbage on the side. |
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