Venison Steak with Polenta Slice

Have fun preparing this mushroom dish!

For the polenta:

In a large saucepan, bring the milk and water to a boil. Add salt and bring to a boil again. While stirring continuously with a whisk, drizzle in the polenta trickle. It should be a thin stream to avoid lumps.

At reduced temperature, now stir the polenta with a wooden spoon until it becomes a creamy solid paste. (about 15 min) Now transfer the polenta to a loaf pan, cool and then turn out onto a wooden board. Cut into finger-thick slices.

The venison steaks: at the beginning, soak the mange-tout mushrooms in lukewarm water for at least 30 min. Then carefully drain them. Only small stones etc. should be retained. Be retained.

Heat the olive oil and 2 tsp. butter in a heavy frying pan. Season the venison steaks (approx. 1, 5cm thick) on both sides with pepper. Roast on both sides for approx. 1, 5 to 2 min. Season with salt when turning. Possibly season with a little thyme.

Place in an ovenproof dish and rest in the oven at about 80-100 degrees.

In the meantime, extinguish the roasting liquid with red wine, add the soaking liquid to the mushrooms, season and reduce. Add the cream and cranberries to taste and heat, do not make more.

Meanwhile, heat the remaining butter in another frying pan. Roast the polenta pieces in it until golden brown.

On a plate, place one steak and two

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