Roe Deer Cutlets à la Minute

Ingredients

• roe deer cutlets
• onion
• oil
• cognac
• half a decilitre of sauce Poivrade
• 500 grammes butter
• lemon juice
• mushrooms

Instructions

1. Sprinkle the cutlets with a little very finely chopped onion and sauté them quickly with very little oil.
2. Dish them in a turban.
3. Deglaze the sautoir with a dash of cognac and add half a decilitre of sauce Poivrade.
4. Complete with 500 grammes of butter and a few drops of lemon juice, then sauce the cutlets.
5. Fill the middle with sliced mushrooms sautéed in butter.