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Venison Fillet in Sour Cream Sauce

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6 portions Venison fillet
25g butter
150g sliced onions
150g sliced mushrooms
6 tbsp white wine

2 tbsp flour
1 cup sour cream
1 tbsp lemon juice
parsley
salt and white pepper

N.B. Items in bold are available from all MF outlets.

Heat a frying pan well. Cook steaks for about three minutes on each side. Keep warm whilst making sauce.

Pour all fat emerging from the venison into another pan. Add butter and saute sliced onions and mushrooms. Stir in the flour, mixing well.

Remove from heat and mix in the wine. Add sour cream and seasonings and return to a low heat, stirring until thickened.

Add lemon juice just before serving. Spoon sauce over steaks and garnish with parsley.

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