Venison Fillet in Strudel Dough

A delicious mushroom dish for any occasion!

Season the venison fillets with salt and pepper and sauté briefly with fresh rosemary. Drain.

For the filling, clean the mushrooms and chanterelles and chop them coarsely. Chop the kitchen herbs and mix with curd cheese and egg yolk to a creamy mixture, season with salt and freshly ground pepper to taste.

Place the strudel sheets on top, carefully spread the filling, place the venison fillet in the middle, fold the strudel sheets over the fillet and brush with egg white. Cook for approx. 25 minutes at 220 degrees in the oven.

Garnish: red wine onion and boletus slices briefly fried with rosemary.

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