Red Deer Sauté with Chanterelle Sauce

Ingredients

• 480 g Pokka Sliced Venison Meat (1 pack), frozen
• 40 g butter
• 1 onion
• 1 dl water
• 250 g fresh or frozen chanterelles
• 2 dl whipping cream
• salt and freshly ground black pepper
• 800 g new potatoes
• 20 g butter, for the potatoes
• 1 bunch of dill

Method

1. Clean the chanterelles with a brush and tear or cut the larger ones into pieces. Peel and finely chop the onion.
2. Scrub the potatoes and boil them in salted water with a few dill stalks for 15–20 minutes, until tender.
3. Meanwhile, melt half the butter in a wide pan over a high heat. Add the red deer straight from the freezer, break the slices apart and fry until the liquid has evaporated and the meat browns, 8–10 minutes. Season with salt and pepper, add the water, cover and simmer over a low heat for 15 minutes.
4. In another pan, fry the chanterelles in the rest of the butter over a medium-high heat until their liquid has evaporated, 5–7 minutes. Add the onion and fry for 3 minutes, until soft.
5. Add the mushrooms and cream to the meat and simmer uncovered for 5 minutes, until the sauce thickens slightly. Taste and adjust the seasoning.
6. Drain the potatoes and toss them with the butter for the potatoes and some chopped dill. Serve with the sauté, with more dill on top.