Stewed chanterelle and venison

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Stewed chanterelle and venison2022-04-08T15:24:27+02:00

Stewed chanterelle and venison

  • CourseSecond Course
  • Preparation30’
  • Difficultyeasy
  • Gamefallow deer
  • Calories100 - 300
  • ActivityRunning M 25’, F 34’
  • Persons4


G 240 thin slices of venison
G 150 chanterelles
G 150 cranberry
mL 400 cream
N 1 chopped shallot
mL 15 concentrated chanterelle stock
N 1 pot parsley
N 4 slices of Levain bread
G 20 butter
Horseradish to taste
Salt and pepper to taste
Extra virgin olive oil to taste


  • Fry the mushrooms in a pan with a little oil, after cleaning them thoroughly. Add the shallot, a knob of butter and finish cooking.
  • Put the mushrooms in a bowl.
  • Heat the meat in a pan with a little oil and pour in the mushrooms. Add the cream and the stock, then simmer. Add salt and pepper to taste.
  • Add the cranberries almost at the end of the cooking time of the meat, about 2′ from the end.
  • Toast the bread and serve alongside the meat, after covering it with grated horseradish and parsley.



Wine CouplingAlto Adige Lagrein DOC

Other Info

Kcal 270*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.