Pan-fried medallions of deer with wild mushroom sauce

Yield: 10 servings

1 1/4 kg Deer, sirloin

1 x seasoning (salt+pepper)

1 dl Oil, Peanut

30 g Butter, cooking

50 g Onions

10 g Garlic

200 g Mushrooms, Button (Champignons de Paris)

200 g Yellow mushrooms, frozen (chanterelles)

200 g Wood mushrooms, frozen (Bolet/cèpes)

1 dl Wine, white

1/5 Brown stock

1 x seasoning (salt+pepper)

10 g Parsley, fresh

Procedures

CUT DEER SIRLOIN INTO 120G STEAKS

SEASON WITH SALT AND PEPPER

PAN FRY UNTIL MEDIUM

SAUTE ONIONS AND GARLIC IN BUTTER

ADD THE MUSHROOMS AND CONTINUE SAUTEING

DEGLAZE WITH WHITE WINE AND REDUCE

ADD BROWN STOCK AND ADJUST SEASONING

ARRANGE THE MEAT IN A GRATIN DISH AND POUR SAUCE ON TOP

GARNISH WITH CHOPPED PARSLEY