Venison Fillets with Potato Patties

Roast venison fillets 4 to 5 min. per side. Season with salt and pepper, keep warm. Deglaze the stock with one eighth of a liter of water and let the gravy melt in it. Stir through with whipped cream and brandy, season to taste. Cut apples into quarters, remove seeds, steam with a little water, sugar and juice of one lemon for 5 minutes until soft. Drain well, garnish with cranberries.

For the zucchini garnish, sauté diced onion in hot oil until soft. Cut zucchini into sticks, add for 10 min. Season with spices and grated thyme. Add the juice of one lemon.

To garnish mushrooms, clean chanterelles and perhaps chop. Sauté bacon and onion cubes in hot light butter or butter until soft, add mushrooms and clear soup. Cover and simmer at lowest temperature for 10 minutes, season with salt, pepper and juice of one lemon.

Add ready-made powder for potato patties with whisk to 3/8 liters of water, let swell for 10 min. Knead well, form into 5 cm thick roll, cut into 1 cm thick cookies. Toast in batches in the hot stove for 3 to 4 min. per side over medium heat until golden brown.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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