Venison Escalope with Pumpkin Cranberry Compote

Rating: 2.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)




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!

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