Venison fillet with porcini mushrooms

Perfect for a special occasion: tender venison fillets combined with the king of mushrooms – porcini mushrooms. Don’t forget the cranberry jam as an essential part of game dishes.

Ingredients for 4 servings:

  • 600 g venison fillet
  • 250 g porcini mushrooms
  • 200 g cranberry jam
  • 60 g onions
  • 20 ml oil according to tolerance
  • 5 g ginger powder
  • parsley
  • salt
  • pepper


  • Rub the meat with salt, pepper and a little ginger powder. Heat the oil in a pan and fry the meat for 3 minutes on each side, wrap in aluminum foil and keep warm.
  • Clean the mushrooms thoroughfully, cut the larger mushrooms in half. Rinse off under flowing water briefly, then pat dry. Peel the onion and cut it in fine cubes.
  • Heat a little oil, sauté the onion until translucent, stew the mushrooms briefly.
  • Season finely with salt, pepper and parsley.
  • Arrange the fillets on a preheated platter. Cover each filet with mushrooms.


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