Filet vom Hirschkalb mit Steinpilzen

Ingredients

• 600 g roe deer tenderloin
• 250 g porcini mushrooms
• 1 Shallot
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 3 tbsp vegetable oil
• 150 ml game stock
• 100 ml heavy cream
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the tenderloin, pat dry and cut into eight roughly equal medallions. Clean the porcini mushrooms and slice them. Peel and finely chop the shallot.

2. 2.

   Season the medallions with salt and pepper and dredge in flour. In 2 tbsp hot oil brown them on both sides in a pan. Remove from the pan and sauté the shallot in the remaining oil. Brown the mushrooms, deglaze with stock, reduce slightly, then stir in cream. Let it thicken to a light sauce. Season again, return the deer medallions to the sauce, simmer for 4‑5 minutes until just cooked, and serve sprinkled with parsley.