Cut the venison fillet against the grain (preferably diagonally) into fine strips and salt and pepper it. Now cut the onion into fine pieces as well as the mushrooms. If you use dried mushrooms, soak them in hot water and leave them to soak for about 30 minutes before continuing with the next steps.
Heat the butter in a frying pan and fry the strips for about 5-10 minutes until they are toasted through. Remove them from the pan and set aside. Sauté the onions in the same butter and then add the finely chopped mushrooms. Sauté everything briefly and then take it out of the pan.
Deglaze the mixture with the white wine and let it all boil down. There should be a thick, spicy layer on the bottom of the pan.Then add the game stock and stir well, it should all come off the bottom of the pan. Add the cream and let everything boil down to the desired consistency on a low flame.
Stir in the jam at the end and add the venison, onions and mushrooms and let it simmer for a few minutes. It must not boil any more!
Divide the venison into plates with the side dishes, add a spoonful of sour cream and sprinkle with chopped fresh parsley.