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Recipe : ** Venison Cutlets In Almond Crust With Cranberry Sauce

Venison Cutlets In Almond Crust With Cranberry Sauce
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    30 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
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.
 

Categories

Recipe's Ingredients

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  • 2 eggs
  • 1 sprig of rosemary
  • 3 crushed juniper berries
  • a little dijon mustard
  • salt and black pepper
  • ground nutmeg
  • 2 tablespoons whipping cream
  • 2 tablespoons chopped fresh rosemary
  • 5 tablespoons butter and oil (half and half)
  • 1 tablespoon butter
  • 1 tablespoon cornstarch
  • 2 tablespoons red currants
  • 1 tablespoon red currant jelly
  • salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon finely diced tomato
  • 1 teaspoon chopped parsley
  • 400 g 480 red deer cutlets
  • 250 g ground almonds
  • 50 g flour
  • 100 g red onion
  • 400 g brussels sprouts
  • 50 g chopped shallot
  • 50 ml port
  • 400 ml game stock

  • Recipe preparation steps

  • 1
    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.
  • 2
    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.
  • 3
    Preparing the sauce: Peel and dice the red onion. Sweat in a non-stick pan in the 1 tablespoon 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.
  • 4
    Preparing the Brussel sprouts and finishin. 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.
  • Ready !