500 - 600 g pork fillet 
Butter, for frying
Salt flakes and freshly milled black pepper, to taste
150 g fresh chanterelles

1/2 leek
1 red onion
1 tbsp wheat flour
1/2 bottles of 33 cl port wine
200 ml whipping cream

2 tbsp Touch of Taste Venison Stock
1 tsp Chinese soya sauce
3 tbsp lingonberry jam
5 crushed juniper berries
1 tsp dried thyme 
100 ml lingonberries, fresh or frozen

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HOW TO:

Trim the port fillet and cut it into slices. Fry the meat on all sides in butter. Season with salt and pepper. Put to one side. 

Clean the mushrooms, if using fresh mushrooms. If using dried mushrooms from Get Funghi, follow instructions on the packet.

Wash and cut the leek in to fine slices. Peel the red onion and cut in to quarters. 

Fry mushrooms and onion in butter. Dust the flour in to the mix while stirring. Add port win, cream, stock, soya sauce, lingonberry jam, juniper berries and thyme and bring to a boil. Add the meat. Cock on low heat for approx 5 minutes. Add in the fresh or frozen lingonberries.

Serve with mashed potatoes or Hasselback Potatoes.