Exquisitely marinated and delightfully presented

STROH is excellent for marinating meat. In this recipe, it is combined with aged balsamic vinegar, giving venison a particularly sophisticated flavor. Served on a bed of fresh morel mushrooms, this appetizer is a sight to behold - and a delight to taste.

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



  • 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.


Rum-Reh mit Morcheln

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