Deer steaks with mushrooms and bacon

Fry the bacon cubes in a dry frying pan over a not too high fire in about 8 minutes until crispy and light brown. Add the onion slices halfway through the baking time.

Heat 20 g butter in a second frying pan and fry the mushrooms in a few minutes until lightly browned and crispy. Stir the wine and the peppercorns through the fried mushrooms. Stir the bacon cubes and mushrooms together.

Heat 100 grams of butter in a frying pan and fry the venison steaks on both sides. Temper the heat source and bake the steaks for another 4 minutes per side. Then they are baked rosé. Season with salt.

Remove the steaks from the pan, cover them with aluminum foil to keep them warm and let them rest for 4 minutes.

Stir the roots from the bottom and add the mushroom mixture. Heat this mixture and stir in the cream.

Divide the deer steaks over the plates. Spoon the mushroom mixture with the creamy sauce over the plates. Sprinkle with the chives. Give to this dish tagliatelle or any other pasta and snow peas or haricots or green beans.