Deer medallion with mushrooms and cassis-sweetened cream raisins

Ingredients for Deer medallion with mushrooms and cassis-sweetened cream raisins

Instructions for Deer medallion with mushrooms and cassis-sweetened cream raisins

To prepare the Deer medallion with mushrooms and cassis-sweetened cream raisins recipe, please follow these instructions:

Crème de cassis and raisins came in a bowl and let the batter to pull in a day. Clean the mushrooms and slice, if desired. in smaller pieces. Fry the mushrooms well in butter in a frying pan. Pour the cream and let it simmer over thick. Marsala, season with salt and pepper. Style, if desired. in the fridge, if you want to prepare in good time. Peel the potatoes, cut them into pieces and boil them until tender without salt. Com 50 g butter in a bowl. Com hot potatoes and 1 dl boiling water in the bowl. Mash the potatoes and add more boiling water little by little until Marsh has a fine texture. Season with a little more butter, salt and pepper. Boil the peas on the instructions on the packaging. Com pea and 25 g butter in a food processor or blender. Add a little boiling water and blend for mos. Liking to BLOB with butter, salt and pepper.

Sprinkle the meat with salt and pepper and FRY in butter and oil through on a frying pan for about 4 minutes on each side. Server the meat with a little stegesky, two kinds of MOSS, fungal cream and little raisins. Garnish with oregano.