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Venison schnitzel with port wine sauce

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Ingredients for 4 servings:

  • 150 g cranberries
  • 2 dl port wine
  • 4 dl Game stock
  • 2 dl crème fraîche with herbs
  • 8 venison schnitzels
  • Salt
  • black pepper
  • 1 pear(s)
  • Butter for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Reduce the cranberries (I only had dried ones on hand) with the port wine and game stock for about 30 minutes, then puree them. Then add the crème fraîche and simmer, covered, for another 30 minutes over low heat. Season the venison escalopes with salt and pepper and sear briefly on each side. Then keep warm in a (preheated) oven at 80°C. Slice the pear and fry in the clarified butter until golden brown. Place on top of the venison escalopes and serve with the sauce. Serve with spaetzle.

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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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