Venison Cutlets with Mushrooms

A delicious mushroom dish for any occasion!

Cut the venison into fine strips and season with salt and pepper. Heat the fat in a shallow frying pan and place the meat in it. Roast it briefly and then lift it out of the frying pan. Sweat the finely chopped onions in the frying fat. Add the finely chopped mushrooms, roast them briefly and then remove them from the pan. Deglaze the pan with red wine and make the liquid a little. Pour in the soup (stock) and bring to the boil, add the whipped cream and cook until it reaches a creamy consistency. Then stir in the cranberries. Mix sour cream with the flour, stir this mixture into the sauce and make the whole thing 2 min. Add the onions, mushrooms, venison and parsley to the sauce, repeat and season to taste. As a side dish: Napkin or bread dumplings and cranberries or stuffed pear Tip: In the same way you can cook roast venison loins and legs and backs of hare.

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