Venison Paillard with Porcini Mushrooms

Ingredients

• 400 g porcini mushrooms
• 2 carrots
• 1 onion
• 1 Garlic clove
• 1 plum tomato
• 0.25 savoy cabbage
• 1 pear
• olive oil
• 150 ml dry white wine
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped parsley
• 12 venison cutlets (pre‑made, about 50-60 g each)
• 200 ml game stock
• a little cornstarch

Instructions

1. 1.

   Clean the mushrooms and slice them lengthwise into thin strips. Peel the carrots and cut them into fine ribbons or shave them. Peel the onion and garlic and finely chop them. Wash the tomato, quarter it, remove the stem base and seeds, and cut the flesh into thin strips. Wash the savoy cabbage, clean it, shake off excess water, and slice into fine ribbons. Peel the pear, quarter it, remove the core, and cut the flesh into fine strips.

2. 2.

   Heat 2 tbsp oil in a pan and sauté the onion with garlic until translucent. Add the mushrooms, carrot and cabbage ribbons, stir occasionally, deglaze with wine, let reduce almost completely, then fold in the tomato strips. Season with salt and pepper. Remove from heat, let cool slightly, then mix in the pear ribbons and parsley.

3. 3.

   Wash the venison cutlets, pat dry, flatten them, season with salt and pepper, and sear in a hot pan with oil on both sides until crisp. Remove and keep warm at 80°C in the oven with top and bottom heating.

4. 4.

   Deglaze the pan drippings with game stock, reduce slightly, thicken with cornstarch mixed in cold water, and season with salt and pepper.

5. 5.

   Place three cutlets on pre‑heated plates, top each with mushroom mixture, drizzle with sauce, and serve immediately.