Venison Schnitzel with Porcini Mushrooms
Venison schnitzel with mushrooms is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g porcini mushrooms
- 100 g bacon
- 2 shallots
- 1 Garlic clove
- 4 venison schnitzels (120 g each)
- Salt
- ground pepper
- 3 tbsp neutral vegetable oil
- 2 sprigs fresh thyme
- 1 bunch parsley
- 100 g crème fraîche
Instructions
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1.
Clean the porcini mushrooms and pat them dry with paper towels; cut in half or leave whole depending on size. Dice the bacon into small cubes. Peel and finely chop the shallots and garlic.
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2.
Season the venison schnitzels with salt and pepper. Heat 2 tbsp oil in a pan over medium heat. Brown the schnitzels for 2-3 minutes per side. Remove and keep warm covered. Do not wash the pan.
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3.
Heat the remaining oil in the same pan. Sauté bacon, shallots, and garlic for 2 minutes while stirring. Add the mushrooms and cook on high heat for 5 minutes. Wash and dry thyme and parsley, then tear leaves and chop. Stir herbs and crème fraîche into the mushrooms. Season with salt and pepper.
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4.
Return the schnitzels to the pan, cover, and let them steam with the mushrooms for another 5 minutes. Serve with a robust red wine.
