Venison with Chestnut Mushrooms and Asparagus Points

Name: Venison with Chestnut Mushrooms and Asparagus Points
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 deer steaks; 100 g green asparagus tips; 1 Red onion; 1 clove garlic; 2 cm ginger root; 1 Red pepper; 250 g chestnut mushrooms; 3 tablespoons oriental stir fry oil; tablespoon sugar; pot wild fond a 380 ml; 3 tablespoons soy sauce

A tasty recipe. The main course contains the following ingredients: meat, venison steaks, green asparagus tips, red onion, garlic, ginger root, red pepper, chestnut mushrooms, oriental stir-fry oil, sugar, wildfires (a 380 ml) and soy sauce.

Ingredients

Kitchen Stuff

stir fry
aluminium foil

Directions

Cut the steak transversely onto wire and allow to come to room temperature in about 10 minutes.
Remove slice from the bottom of asparagus tips.
Peel onion and cut into thin segments.
Clean garlic, ginger and pepper and chop finely.
Clean mushrooms, halve large ones.
wok heating up to piping hot.
Drain oil over pan bottom.
Garlic, ginger and pepper for a short time stir-fry until the mixture starts to smell.
Add meat and shoving on high heat in about 2 minutes around browning.
Place meat on a hot plate and keep warm under aluminum foil.
Bake for about 2 minutes in shortening onion and mushrooms.
Add asparagus tips, sugar, fond and soy sauce.
Heat about 3 minutes on medium heat, reduce to about half.
Mix in the meat and heat for another 2 minutes.
Serve with mashed potatoes..