Venison with Capellini

Ingredients for 2 servings:

• 200 g chanterelles (deer mushrooms, chanterelles), fresh
• 1 clove(s) garlic, thinly sliced
• 1 dash of olive oil
• 1 tsp butter
• some caraway, ground pepper
• 200 g spaghetti (capellini – thinnest spaghetti with 3 minutes cooking time)
• Salt
• Pepper, freshly ground
• e.g. parsley, coarsely chopped
• e.g. Parmesan or Pecorina, finely grated
• n. B. Salad of your choice and season

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Puristic, without any frills

Clean the venison mushrooms thoroughly – if necessary, remove any remaining soil with a damp brush and cut them in half, depending on their size. Leave smaller and medium-sized mushrooms whole. Heat the oil and butter in a pan and fry the prepared chanterelles with a little ground caraway for 5 minutes. Just before the end of cooking, add the garlic. Meanwhile, in a large pot of plenty of salted water, cook the capellini mushrooms for just under 3 minutes until al dente. Drain and add to the pan with the venison. Carefully fold in, then season with salt and pepper. Sprinkle with coarsely chopped parsley, then portion onto plates and serve immediately. Serve with finely shaved or grated Parmesan or Pecorino and a seasonal salad. A light white wine, red wine, or rosé goes well with the dish.