Venison Escalope with Porcini Mushrooms and Nuts

A delicious mushroom dish for any occasion!

Sear the venison cutlets briefly on both sides in the heated butter fat, remove, season with salt, pepper and paprika powder and arrange on a heated plate.

Extinguish the roast stock with cognac and boil.

Clean the mushrooms, cut them into slices and sauté them in a pan with the ham strips.

Add the sauce cream and let it boil.

Pour the sauce over the venison cutlets and sprinkle with the coarsely chopped walnuts before serving.

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