Venison fillet with mushrooms and pears

3_06105 VENISON FILLET with mushrooms and PEARS INGREDIENTS for 4 PEOPLE 320 g mushrooms, 2 pears, a small glass of Brandy, venison fillets, 4 2 tbsp water, 2 tablespoons chopped parsley, 80 g of butter, 8 tablespoons of Bouillon, salt and pepper.

Clean the mushrooms with a damp cloth.

Peel the pears, remove the core and cut into small cubes.

Melt 40 g butter in a pan and sauté the mushrooms until their water will be evaporated.

Add the pears and cook over high heat for a few minutes even.

Add salt, pepper and stir carefully.

Keep aside.

Cook the venison fillets by Brown in a knob of butter.

Place the fillets on individual plates and cover it well with aluminum foil.

Deglaze the cooking of fish fillets with water and Bouillon, stirring with a wooden spoon.

Add the remaining butter and cook still stirring vigorously for a few minutes.

Pour the sauce over the carn and serve piping hot.