Venison in Bacon Wrap with Mushrooms

Name: Venison in Bacon Wrap with Mushrooms
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: German
Ingredients: 4 venison loin steaks (about 140 g each); 4 slices of bacon; 2 tbsp clarified butter; Salt; freshly ground pepper; 3 shallots; 150 ml dry white wine; 2 tbsp sugar; 2 tbsp white balsamic vinegar; 60 ml heavy cream; 300 g chanterelles; 2 tbsp butter; 2 pears; 4 tbsp lingonberries (jarred); young marjoram for garnish

Prep: 30min

| Servings: 4 | Cook: 20min

Venison in bacon wrap with mushrooms is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!

Ingredients

4 venison loin steaks (about 140 g each)
4 slices of bacon
2 tbsp clarified butter
Salt
freshly ground pepper
3 shallots
150 ml dry white wine
2 tbsp sugar
2 tbsp white balsamic vinegar
60 ml heavy cream
300 g chanterelles
2 tbsp butter
2 pears
4 tbsp lingonberries (jarred)
young marjoram for garnish

Instructions

1.
Preheat the oven to 160°C (320°F) with top and bottom heat.
2.
Rinse the steaks, pat dry, wrap each in bacon and secure with kitchen twine. Sear in hot clarified butter until browned; season with salt and pepper. Place in a baking dish and bake for 10-15 minutes.
3.
Peel and quarter the shallots. Deglaze the pan with white wine. Add sugar and balsamic vinegar, bring to a boil, then add the shallots and reduce for about 10 minutes. Season with salt, stir in cream. Clean the chanterelles and sauté them in butter for about 5 minutes; season with salt and pepper.
4.
Wash, peel, halve the pears, carefully remove the core, and fill with lingonberries.
5.
Distribute the white wine shallots over four plates, place the venison medallions on top, arrange the sautéed chanterelles and the lingonberry-filled pear beside them. Sprinkle fresh pepper and garnish with marjoram before serving.