Roe Deer Meatballs with Red Wine Porcini Mushrooms

A delicious mushroom dish for any occasion!

For the stock, clean the shallots and cut them into strips. Brown them in the fat, add the game stock, crush the spices and add to the stock form. Boil the liquid to 50 ml, strain and set aside.

For the minced meat, finely dice the shallots. Fry the mushrooms in a frying pan without fat, then add 50 g of the shallots with the clarified butter to the mushrooms and sauté for 1 minute, season with salt and pepper, add the red wine and reduce the liquid to 1/3. Keep warm.

Cut the meat of the leg of venison into thin strips. Heat the oil in a frying pan and sear the meat in it at a high temperature, turning all around for about 2 minutes, remove and season with salt and pepper. Wrap in aluminum foil and keep warm. Pour the fat from the frying pan, pour in 1 tbsp. butter and the remaining shallots and sauté for 1 minute at reduced temperature until translucent. Extinguish with the jenever, add the game stock and whipping cream and cook until the sauce becomes creamy. Season with salt and pepper and add the roasted meat pieces one more time.

4. let the mushrooms bubble up again and add the remaining butter in small pieces until the sauce is thickened. Season with salt and pepper and sprinkle in the chopped parsley.

5. cook the venison in the sauce and add the sauces.

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