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Venison schnitzel with dates and goat cheese

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Ingredients for 4 servings:

  • 8 venison schnitzels
  • 1 tbsp clarified butter
  • 200 g goat’s cheese
  • 5 dates, dried
  • 1 tsp pepper
  • 3 tbsp cream
  • ½ tsp sweet paprika powder
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Preheat the oven to 80°C. Finely dice the dates and toss in 1 teaspoon of pepper to prevent them from sticking together. Mix the goat’s cheese with 3 tablespoons of cream and the paprika. Add the dates and mix well with the cheese. Heat the clarified butter in a heavy pan and sear the venison escalopes on both sides. Season with salt and pepper to taste. Place the escalopes in a preheated dish and spread the goat’s cheese over them. Place the dish in the oven and let the escalopes rest for about 20 minutes.

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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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