Venison with Wild Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

The older the venison and the stronger you like the flavor, the longer it should marinate (for a maximum of three days). Spätzle are a good accompaniment to this festive roast.



  1. Make the marinade and let it cool. Lard the venison with the bacon lardons.
  2. Set the venison in a deep bowl and pour over the marinade to half cover the meat. Cover and refrigerate for one to three days.
  3. Heat the oven to 400°F/200°C. Drain the venison and pat it dry with paper towels; strain and reserve the marinade. In a roasting pan, heat the lard, a