Sliced Venison

For venison cutlets, first chop the onion and sauté in a little oil until translucent. Then fry the meat (coarsely diced) so that it is cooked through.

Cut the mushrooms into small pieces and fry them in a separate pan. When the meat is cooked through, deglaze with red wine and add mushrooms, bouillon cubes, salt, pepper and marjoram.

Let it simmer for a short time and then dust with a tablespoon of flour and add water (take the pan off the stove for dusting).

When the meat is soft, the meat is ready.

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