John Myers
Venison Schnitzel Schaffhauser Art
The perfect venison schnitzel schaffhauser art recipe with a picture and simple step-by-step instructions.
- 12 piece Venison schnitzel à 50 gr
- 2 tsp Venison spice from my KB
- Http://Www..De/Rezept/479651/Wildbret-Gewuerz.Html
- 0,5 Tl Salt
- 2 dl Full cream
- 1 dl Meat bouillon
- Blue seedless grapes
- Glazed chestnuts finished product
- Season the venison schnitzel with the venison spice
- Heat the clarified butter in a pan and fry the meat in portions on both sides for about 1 1/2 minutes. Take out, place on a plate and cover with foil, season as needed and dab on the frying fat
- Put the whole cream, meat bouillon, venison spice, salt and pepper in the pan, loosen the roast and bring to the boil. Then reduce the heat and simmer for about 10 minutes until the sauce is creamy.
- Then add the glazed red grapes and chestnuts and warm up again a little. The venison schnitzel is baked on a preheated plate, sauce over it and served with spaetzle / Knöpfli. We had the porcini mushrooms as a side dish.
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