Venison Escalope with Pumpkin Cranberry Compote

Heat the clarified butter. Season venison cutlets with salt and pepper, sprinkle with a little flour and fry in hot fat, keep warm.

Lightly caramelize sugar in the pan. Extinguish the caramelized sugar with Aceto Balsamic Vinegar di Modena.

Pumpkin cut into small Stengeli and cooked in salted water two minutes, to the caramel sugar form. Add red wine and soften the pumpkin. Fresh cranberry compote to the pumpkin Form. Cut blue grapes in half and remove seeds. Halve and seed white grapes and add along with blue grapes, bring to a boil and season with salt and pepper.

Wild cream sauce.

Serving: Arrange the pumpkin-cranberry compote in the center of the plate, arrange the roasted venison cutlets on the lower half of the plate, pour the sauce around them, garnish with thyme sprig. Serve with fine Quarkspätzli.

Tip: The fine compote goes great with poultry or beef.

Quarkspätzli to game dishes Put flour in a suitable bowl and form a bulge. Stir eggs, add low-fat quark, salt and a little nutmeg (freshly grated) to the bulge form, beat to a smooth dough. Press through a spätzli sieve into boiling water, when they float up, quench in cold water. Heat olive oil in a Lyonnaise frying pan and lightly fry the spaetzli, season with salt, pepper and a little cayenne.

Our tip: use your favorite red wine for cooking!

Related Recipes:

Venison Leg with Red Wine ShallotsFor the venison leg with red wine shallots, soak the cinnamon sticks in red wine overnight. Heat butter in a... Veal Escalope in Pumpkin Seed Breading with Potato Salad1. make potatoes as cooked, peeled potatoes, while still warm, remove the peel and cut into narrow slices. Fry... Venison Fillet with Pumpkin Seed Crust and Pepper ApricotsFor the venison fillet with pumpkin seed crust and pepper apricots, first core the apricots and quarter them... Venison Cutlet with Fresh FigsPreheat stove to 60 °C, plate, dish and gravy boat. Heat clarified butter in a frying pan, fry cutlets in... Sliced Venison with Juniper SaucePut the chopped juniper berries in a suitable bowl with the venison. Pour the milk over it and mix well. Leave... Onion Escalope in Riesling CreamFor the onion cutlets, season the cutlets with salt and pepper. Turn in beaten egg and breadcrumbs. Heat the... Roe Deer with Chanterelles in Grappa RaisinsPlace raisins briefly in boiling water, strain, drain well and pour into a suitable sealable container with... Loup De Mer in Champagne Tarragon Foam with Pumpkin PureeFor the pumpkin puree, cook pumpkin flesh in salted water for about 15 minutes. When the pumpkin is soft, pour... Milanese EscalopeFor the sauce, sauté the shallot and bacon in a saucepan with olive oil. Add the tomatoes and pour the clear... Veal Wiener SchnitzelFirst, portion the veal and lightly score the edges. Tenderize the cutlets, salting them a little on both...