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Venison schnitzel with venison sauce

updated

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Ingredients for 4 servings:

  • some butter
  • 1 tbsp spice mix (my game spice)
  • 8 venison schnitzels
  • 1 dl beef broth
  • 2 ½ dl cream
  • 1 tbsp spice mix (my game spice)
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rub the venison escalopes with the dry rub, let it soak in briefly, and then fry in the hot butter for about one and a half minutes on each side. Remove and keep warm. Pour the stock into the same pan, bring to a boil briefly, and dissolve the juices. Add the cream and seasoning and simmer over medium heat for about 15 minutes until the sauce is nice and creamy (you may need to add a little sauce thickener). Season with salt and pepper to taste (or with venison seasoning if desired). Transfer the venison escalopes to warmed plates and garnish with a little of the sauce. Serve the rest separately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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