Venison fillet with chanterelle sauce

Venison fillet with chanterelle. Venison fillet can be exchanged for another game as elk tenderloin, venison or wild boar tenderloin, potato wedges are good at.

Serves 4
Ingredients:

• 600 g hjortfilé, 4 bitar à 120-140 g
• 1 cup flour
• 0.5 tsp salt
• 1 pinch black pepper
• 1 msk smör
• 1 tablespoon olive oil
• 1 dl grädde
• 0.5 cups water

Chanterelle :

• 6 cups fresh chanterelles and / or funnel chanterelles mixed, or 2 cups dried mushrooms and / or funnel chanterelles mixed
• 0.5 cup shallots or yellow onion
• 2 cups whipping cream
• 3 cups milk
• 2 tbsp plain flour
• 75 g butter
• Salt and freshly ground white pepper
• 1-2 tbsp soy sauce, preferably Kikkoman light Japanese-style
• 0.5 cups water

Wedges: 12-16 solid potatoes

• 3 tablespoons olive oil
• 0.5 tsp salt
• 1 krm white pepper

To do this:

1. First prepare the klyftpotatisen. Preheat oven to 200 degrees. Peel and slice potatoes. Rinse the potatoes gaps in a colander. Shake off the water. Mix with olive oil, salt and pepper in an ovenproof skillet or baking dish. Set the gap up next to each other so they do not get stuck in the ground so easily. Put in oven for about 35 minutes. Meanwhile make the rest.
2. Chanterelle: Clear and rough chop the mushrooms and / or funnel chanterelles. Do you use dried mushrooms, you can soak it in a half cup of water so that they swell in five minutes.
3. Peel and finely chop the onion.
4. Stek löken i smör på medelvärme. Lägg i svampen. Stek på medelvärme tills den mest vätska ångat bort. Rör då och då.
5. Sprinkle flour over and stir the flour from the fungus.
6. Pour in the cream and milk and stir.
7. Then let the chanterelle sauce boil together, stirring a few minutes.
8. Taste of chanterelle sauce with salt and pepper and ev. one tablespoon of soy sauce and set aside.
9. Heat a frying pan.
10. Mix 1 cup flour, 0.5 teaspoon salt and 1 pinch of pepper on a plate and turn hjortfiléern in flour mixture.
11. Brown the venison fillets around the butter and olive oil.
12. Pour in a splash of cream and water and stir.
13. Add the mushrooms and stir the sauce. Let venison fillets simmer for five minutes until they are cooked just right with some red left. Use a lid on the stove or foil. Or place the whole pan in the oven.
14. Serve the venison fillets with mushroom sauce and potato wedges, salad and ev. cooked vegetables. Jelly as currant jelly're good for.