Venison fillet with mushrooms and pears
Instructions
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.