Hirsch & mushrooms with roasted potatoes

For deer with mushrooms & hash browns I used tender and juicy venison steak from the leg. Cover for the mushroom sauce with dried porcini mushrooms 1 / 8 liter of hot water and soak about 15 minutes. King oyster mushrooms clean and chop half the stems of the mushroom sauce into small cubes. The remaining oyster mushrooms as a side dish, as previously seen in the picture, cut into slices. Bacon into small cubes. Melt half the butter in a saucepan and fry the bacon in it. Add half the shallots and mushrooms and stir-fry cubes.


The mushroom cubes dusted with flour, fry lightly and add the mushrooms with the Pilzeinweichwasser. The mushroom sauce with vegetable broth and extend season with pepper, salt and thyme. The mushroom sauce with cognac round, stir in sour cream and cook on low setting can be. Hash browns corners on a baking sheet and bake in preheated oven turn at 200 ° for about 15 minutes on the middle rack and bake another 15 minutes. In a nonstick pan, skip the remaining butter, saute shallots in it and fry the remaining oyster mushrooms easily.

The temperature switch back to medium and season the mushrooms with salt and pepper lightly. Heat the butter in a frying pan. Venison steak on both sides for 1 minute each sear. The temperature switch back on medium heat. Deer steak fry another 2-3 minutes each side. Venison steak seasoning at the end of the roasting with salt and pepper lightly. Hirsch & mushrooms with roasted potatoes arrange on warmed plates and serve the mushroom sauce.


¤ 10 g mushrooms, dried
¤ 250 g King oyster mushrooms
¤ 2 Shallots
¤ 20 g Bacon, streaky
¤ 20 g Butter
¤ 1 tsp Flour
¤ 1 / 8 L Pilzeinweichwasser
¤ 0.1 L Vegetable stock
¤ Pepper, salt
¤ 1 tbsp Thyme
¤ 1 tbsp Cognac
¤ 20 g Sour cream
¤ 200 g Hash browns corners
¤ 20 g Butter
¤ 400 g Venison steak, leg

2 servings – 744 calories per serving, 45 mins Prep – 60 mins Total