Bring the game broth to a boil. Pour in the fillets over medium heat, simmer for 10 min. Remove from the clear soup and cool.
Clean the lettuce, rinse and spin dry. Clean the mushrooms and cut the mushrooms into slices. Remove the skin from the onion and finely dice.
Heat the oil and sauté the onion cubes until translucent. Add the mushrooms, fry and season with salt and pepper. Add half of the vinegar and 5 tablespoons of the game broth per recipe. Remove from heat and cool.
Cut the meat into small strips and mix with the mushrooms. Divide the lettuce evenly among the plates and form the meat and mushroom mixture on top.
Stir the whipped cream with the mustard, the remaining vinegar, salt and pepper and pour over the lettuce. Rinse the chives, shake dry, chop finely and sprinkle over the leaf salad.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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