Venison steaks with wild mushrooms

Ingredients for 4 servings:

• 4 steak(s), (venison steaks), 125 g each
• 2 slice(s) bacon, fat, thick slices
• 500 g wild mushrooms
• 1 tbsp crème fraîche
• 1 tbsp tomato paste
• 1 medium-sized garlic clove(s)
• 150 ml vegetable stock
• 2 m.-sized onion(s)
• 1 dash of cream
• e.g. salt and pepper
• n. B. Lovage
• n. B. Mugwort

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Guaranteed to succeed, quick to make, delicious, without hours of marinating

You’ll need two fairly large pans for this dish. Peel the onions and garlic cloves. Very finely chop one onion, then roughly dice the garlic clove and the second onion. Dice the bacon and fry equally in both pans over low heat. Clean the mushrooms. In one pan, gently braise the mushrooms in the bacon fat with the finely chopped onion. Just before serving, add the crème fraîche and season with lovage and pepper. In the second pan, sear the venison steaks, seasoned with salt and pepper to taste, over high heat for 2-3 minutes, then wrap in aluminum foil and keep warm in the oven at 100°C until ready to serve. Stir any cooking juices into the sauce before serving. To make the sauce, sauté a tablespoon of tomato paste in the steak fat, deglaze with vegetable stock, add the onion and garlic clove, lovage, and mugwort, and bring everything to a boil. Add a dash of cream. Bring back to a boil and strain the sauce through a sieve into a suitable-sized pot. Reduce to the desired consistency and serve. Serve with croquettes.