John Myers
Venison Strips with Mushrooms and Papardelle
The perfect venison strips with mushrooms and papardelle recipe with a picture and simple step-by-step instructions.
- 140 g Oyster mushrooms
- 70 g King oyster mushrooms
- 120 g Mushrooms brown
- 700 g Deer medallions
- 2 Red onions
- 60 g Gherkins
- 300 g Pappardelle
- 1,5 tbsp Clarified butter
- 560 ml Lacrois Wild Fond
- 3 tsp Lacrois game pate
- 3 tbsp Creme fraiche 30% fat
- 2 tsp Dried marjoram
- 1 tsp Ground cinnamon
- Clean the mushrooms and cut into bite-sized pieces. Cut the venison medallions into thin strips. Peel and halve the onion and cut into fine strips. Drain the gherkins and quarter them lengthways. Wash, dry and roughly chop the chervil.
- Prepare pappardelle according to the instructions on the package. Melt clarified butter in a casserole, sear strips of venison on all sides for about 2 minutes, remove from the pot and set aside.
- Fry the mushrooms in the same saucepan for about 3 minutes. Add onions, gherkins, game stock and game paste and reduce to half. Add the meat, marjoram, cinnamon and creme fraiche and bring to the boil once. Fold in the poplar and serve.
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