Ingredients
- 200 grams Button mushrooms
- 200 grams Chanterelle
- 1 Onion
- 600 grams Venison goulash
- 1 tablespoon Clarified butter
- 100 milliliters dry White wine
- 300 milliliters Game stock
- 2 sprigs Rosemary
- 1 fresh Bay leaf
- 100 grams Creme fraiche cheese (or crème légère)
Personal Notes
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