Ingredients for 4 Servings
For the venison
- 100 g venison backstrap (without skin and tendons)
- 40 ml aged balsamic vinegar
- 30 ml rapeseed oil
- herb salt
- 40 ml STROH 40
- freshly ground pepper
For the morels
- 120 g fresh morel mushrooms
- 2 small shallots
- rapeseed oil
- 40 ml STROH 40
- 50 g heavy cream
- mountain salt
- pepper
Preparation
- Slice the venison backstrap thinly across the grain (two slices per serving) and gently flatten them between plastic wrap until they are paper-thin.
- Drizzle the raw meat with balsamic vinegar, pepper, herb salt, rapeseed oil, and STROH. Season and marinate the ingredients on the meat.
- Clean the morel mushrooms, rinse them thoroughly, and cut them into wedges or halves depending on their size.
- Peel and finely dice the shallots, then sauté them in rapeseed oil.
- Add the morel mushrooms and deglaze with STROH. Add the heavy cream and bring it to a boil. Season with mountain salt and pepper.
- Place the raw marinated venison on top of the warm creamy morels.