When autumn arrives in the mountains, richer flavours and woodland aromas take centre stage. Tender venison medallions served with sautéed porcini mushrooms and a delicate sauce make this dish a natural fit for South Tyrol’s autumn cuisine.
Ingredients for 4 people:
- 400 g venison fillet
- 250 g porcini mushrooms
- 2 tablespoons oil
- 30 g butter
- 250 ml brown base sauce
- 1 small glass of white wine
- a little fresh parsley
- salt
- black pepper
Preparation:
Cut the venison fillet into 4 even medallions and season with salt and pepper. Clean the porcini mushrooms carefully and slice them. Finely chop the parsley and set it aside for the final touch.
Method:
Heat the oil in a hot frying pan and sear the venison medallions briefly on both sides over high heat. Remove them from the pan and keep them warm. In the same pan, melt the butter, add the porcini mushrooms and sauté them, seasoning with salt and pepper. Deglaze with the white wine and let it reduce slightly. Then pour in the brown base sauce, return the medallions to the pan and let everything finish gently over low heat for about 10 minutes. Sprinkle with chopped parsley just before serving.
We hope you enjoy preparing this dish and wish you a wonderful meal!
Our wine recommendation
