Deer polka with chanterelles
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ingredients
400 g deer meat 1 pk onion 1 clove garlic 1 pk leek 100 g mushrooms chanterelle mushrooms 40 g butter 30 g flour 1.5 liters of venison broth 1/8 liter whipped cream a little salt
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1. Pat the meat dry and cut into small cubes or strips. 2. Chop the onion, finely chop or rub the garlic. 3. Clean the chickens. Slice the larger mushrooms. 4. Heat the butter and fry the meat on all sides until pale brown. 5. Add the onion and cook the meat over a low heat for 2 more minutes. Stir in the garlic. Sprinkle with flour. Stir well. 6. Add the stock, stirring constantly. Stir until a smooth mixture is formed. Let the soup simmer gently for 20 minutes. Stir in the whipped cream. Before serving, sprinkle with chopped spring onion.
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