Venison medallions on creamed porcini mushrooms

Ingredients for 4 servings:

• 400 g boneless venison loin
• 400 g porcini mushrooms
• 1 onion(s), finely chopped
• 100 ml cream
• 50 ml olive oil
• 50 g butter
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• Juniper berry(s), ground
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the venison saddle into 6 medallions and season with salt, pepper, and ground juniper. Fry the medallions in a pan with olive oil, thyme, and rosemary until pink. Clean and finely chop the porcini mushrooms. Halve small mushrooms only. Heat olive oil in a pan and sauté the onion until translucent. Add the porcini mushrooms and toss well. Season with salt and pepper. Then add the cream and reduce by a little more than half. Finally, mix in the butter and sprinkle with parsley. Arrange the medallions on top of the creamed porcini mushrooms.