Roe deer with lingonberry sauce

Ingredients

• 600 ml dry red wine
• 3 shallots
• 200 g champignons
• flour - 1 tbsp.
• vegetable oil - 3 tbsp.
• 2 Art. l. lingonberries
• 1 kg roe deer fillet
• onion - 1 onion
• salt
• carrots - 1 pc.
• 1 "bouquet garni"
• butter - 100 g
• freshly ground pepper

Cooking

Step 1

Peel onions and carrots, finely chop, put in a large bowl. There also put the roe deer fillet and the "bouquet garni". Drizzle with vegetable oil, pour in red wine. Marinate meat for 48 hours, turning 2-3 times. Then remove the fillet, dry, strain the marinade. To prepare the shallot sauce, peel and chop. Heat 25g butter in a saucepan and fry shallots until translucent. Sprinkle with flour, stir with a spatula. Add the marinade to the pot, season with salt and pepper. Simmer uncovered for 20 minutes, remove sauce from heat, keep warm. Meanwhile, clean the mushrooms and finely chop. Melt 30 g of butter in a frying pan and fry the mushrooms on it for about 10 minutes. Salt, pepper. Cut the roe deer fillet into 8 identical pieces and fry them in a pan in the remaining butter for 2 minutes. from each side. Add lingonberries to the prepared sauce, mix and heat over low heat. Serve roe deer fillet on a warm platter with champignon garnish. Serve lingonberry sauce separately.