Venison Cutlets in Almond Crust with Cranberry SauceTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: About 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:132.1 kcal
Proteins:0.9 g
Fats:10.8 g
Carbohydrate:7.9 g
Fibers:1.7 g
Sugar:0 g
Cholesterol:0 mg
Sodium:12 mg
Calcium:20 mg
Energy:531 kcal
Proteins:3.8 g
Fats:43.4 g
Carbohydrate:31.6 g
Fibers:6.8 g
Sugar:0 g
Cholesterol:0 mg
Sodium:48.2 mg
Calcium:80.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
x
56
g
red deer cutlets
2
eggs
30
ml
whipping cream
250
g
ground almonds/a]
30
ml
chopped fresh rosemary
salt and black pepper
50
g
flour
75
ml
butter and oil (half and half)
100
g
red onion
15
ml
butter
50
ml
port
400
ml
game stock
1
sprig of rosemary
3
crushed juniper berries
2
ml
dijon mustard
15
ml
cornstarch
30
ml
red currants
15
ml
red currant jelly
salt and pepper
**Vegetables
400
g
brussels sprouts
30
ml
butter
50
g
chopped shallot
15
ml
finely diced tomato
5
ml
chopped parsley
salt, pepper, ground nutmeg
METHOD
Preparing the venison
- Wash the venison cutlets and pat them dry. Whisk the eggs with the whipped cream. Mix in the ground almonds and chopped rosemary.
- Combine the flour and ground almonds. Season the cutlets with salt and pepper. Dip them into the egg mixture, then into the flour, then coat with the almond mixture.
- Heat the butter and oil in a non-stick pan and fry the cutlets until golden brown. Remove and drain on paper towel. Keep warm.
Preparing the sauce
- Peel and dice the red onion. Sweat in a non-stick pan in the 1 tbsp. hot butter until translucent.
- Add the port and bring to a boil. Add the game stock, then the rosemary sprig, crushed juniper berries and mustard and reduce by half.
- Blend the cornstarch with a little cold water and whisk into the sauce. Strain the sauce.
- Stir the cranberries and cranberry jam into the sauce. Season to taste with salt and pepper.
Preparing the Brussel sprouts and finishing
- Remove the outer leaves from the Brussels sprouts and blanch in boiling salted water. Drain on paper towels.
- Heat the butter in a skillet and sweat the shallot until transparent. Add the Brussels sprouts, diced tomato and parsley and stir to coat with the butter. Season with salt, pepper and nutmeg.
- Serve the venison cutlets with the cranberry sauce and the Brussels sprout leaves. Accompany with Duchess potatoes.
CHEF'S NOTES
Christmas eve or Christmas day, a roasted goose usually takes pride of place on the German table, though it is sometimes replaced with a roast of Westphalian beef or venison.
