Venison Lasagna in Porcini Mushroom Stock

Have fun preparing this mushroom dish!

Finely mince the meat and vegetables. Sauté onions in butter, add meat, mortar spices and add. Add paradeis pulp and fry, add soup, season a little with salt and simmer with lid closed (takes about 35 min). (Add dried mushrooms to taste.) Season with pepper, cranberries, salt and butter.

For the sauce: heat butter in a saucepan, sweat flour in it, pour in milk and boil heartily. Season with salt and freshly grated muscatel and add yolk and parmesan.

For the porcini mushroom stock: fry the onions in butter until golden, add the mushrooms, roast heartily (chop finely if necessary before continuing to cook). Pour in soup and cook for about 10 minutes. Add the top, let it boil, thicken with cornstarch and season.

Make lasagne sheets and layer them alternately with the venison sugo and the sauce Mornay in a form and finish with sauce Mornay. Cook in the oven at 180 degrees a. 40 min.

Serve the venison lasagna with the porcini mushroom stock.

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