Have fun preparing this mushroom dish!
Cut the parried saddle of venison into handle chops, season with salt and season with pepper.
Finely grate the potatoes and season with pepper, salt, nutmeg and thyme. Wrap the venison chops in them and fry them in butter. Roast the knuell mushrooms in butter. For the sauce, refine the venison stock with whipped cream and rosehip jelly.
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