Marinate -Season the venison ideally the day before cooking place the venison in a dish with half of the olive oil, balsamic vinegar, carrot and onion. Season and leave in the fridge to marinate overnight.
The sauce - heat a frying pan until hot and add the butter and onions, fry until softened (a few minutes). Now add the morels and cook for 10 minutes, flowed by the the porcini and fry for a further 3-5 minutes. Now add the balsamic vinegar, sherry and cream and simmer for 10 minutes. If your sauce gets too thick then add the water from the morels and season, to taste.
The venison - Remove the venison from the marinade, pat dry and season well
Heat another frying pan until hot and add the remaining olive oil and the venison. Fry on each side until golden-brown (about 3 mins) on the outside, but still pink on the inside.
Spoon the sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top
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