Game. Every guest wins.

Ingredients

• 550g tender meat from deer (preferably beef olives)
• 30g lean, diced bacon
• 400g wild mushrooms like:
• porcini mushrooms
• chanterelles
• chestnuts
• 4 shallots
• a little minced parsley
• 1 clove of garlic
• 1/4 l Port
• 1/4 l stock from deer
• 20-30 g cranberries
• a little marinated green pepper
• a little concentrated butter for the frying process
• spices (salt, pepper)

Preparation

1. Cut the meat to stripes (or „juliennes“).
2. Mince 2 shallots.
3. Brush the wild mushrooms.
4. Clean them if possible without water.
5. Cut them into pieces of equal size.
6. Chop the bacon into small dices.
7. Stew them with a part minced shallots for approx. 4-5 minutes.
8. Spice them with salt and pepper.
9. Distribute then a little minced parsley on the surface.
10. Sear the meat hot and shortly.
11. Spice them with salt and pepper and take them out.
12. Put them aside and keep them warm.
13. Sweat the rest of the minced shallow in the „jus“.
14. Deglaze them with stock of deer and port.
15. Let it reduce for 2-3 minutes and check the taste.
16. You might use a little starch in order to make the sauce viscid.
17. Mix it up with cold butter.
18. You mustn’t let it boil anymore.
19. Put the meat back into the sauce.
20. Add a little cranberries if you like.

Serving suggestion

Lots of side dishes are appropriate. The traditional solution is German "butterspätzle". Potatoes or bread dumplings or Italian pasta go as well.