Venison Escalope in Top Sauce

For the venison cutlets, pound the venison thin with a meat mallet, season with salt and pepper and fry in a large pan with oil on both sides until cooked through.

Remove the finished cutlets from the pan and fry the bacon strips. Then put the meat back into the pan and add a cup of whipped cream.

Stir about 2 teaspoons of game spice into the whipped cream sauce (to taste) and bring to a boil. Thicken the sauce with some flour or potato starch and season again with the game spice and possibly salt.

(ATTENTION: Mostly the game spice already contains salt)

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