Have fun preparing this mushroom dish!
Parry the fillets of venison well. Put the paruerene and bones aside for the sauce.
For the stuffing, sauté the onion cubes in butter until soft, add the mushrooms and sauté briefly. Season with salt and pepper.
Season the saddle of venison with salt and pepper and fry briefly on all sides in olive oil, add balsamic vinegar, toss and remove the fillet pieces repeatedly on the spot.
Cut an opening (pocket) lengthwise in the fillet pieces and fill with the mushroom mixture.
Season the venison fillets with cloves, cinnamon, nutmeg, rosemary and thyme. Lay out the filo pastry, top each fillet with a sprig of coriander, wrap individually in pastry and place in hot stove for a few minutes. Brush with a little honey and sprinkle with poppy seeds.
Serve with: dumplings of celery mousseline and the sauce.
Sauce: Sauté the bones and paruerene of the saddle of venison in peanut oil. Add the celery, carrot and onion and fry. Now add the paradeis pulp and extinguish with the red wine and Madeira. Fill up with lamb stock and reduce the sauce to a quarter.
Season the sauce with pepper, sugar, salt, cinnamon and balsamic vinegar.
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