Cut the roast venison into thin slices and arrange on plates. Mix the cranberries with whipped cream, juice of one lemon, walnut oil and thyme leaves. Season to taste with salt and freshly ground pepper and spread evenly over the meat. Clean the mushrooms, cut them into slices and roast them in butter until brown on both sides. Season with salt and pepper and spread evenly over the meat.
Preparation Tip:
Tip: This dish is a nice alternative for leftovers from Sunday's roast.
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