Sage – Venison Schnitzel in Gin – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 roe deer club, released, approx. .5 kilos
- 700 ml game stock
- 1 bunch sage
- 250 ml sweet cream
- 1 large grapefruit (s)
- 120 ml gin
- 2 tablespoon Dijon mustard
- 50 ml rapeseed oil
- 1 teaspoon cornstarch
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the deer nut into approx. 16 (at least more, if possible) slices 1 cm thick. Stir the rapeseed oil with the mustard and plenty of pepper and salt until smooth and use a brush to brush all the schnitzels with it and attach a sage leaf to each with a toothpick. Let rest for an hour.
- Preheat the oven to 60 °, heat a large plate in it. Now fry the schnitzel little by little in a coated pan very quickly and hot on both sides, place on the plate in the oven.
- Deglaze the roast set in the hot pan with the gin, let it almost boil off and then pour in the stock. Let the stock boil down for about 10 minutes.
- In the meantime, remove as long as possible the shavings of the grapefruit from the peel with a zest ripper, then peel the grapefruit, cutting off all white and cutting out the fillets, collecting the juice and adding it to the stock. Put the fillets in the oven with the schnitzel to let them take off.
- When the stock is sufficiently reduced, mix the cornstarch with the cream and add to the sauce, bring to the boil again and, if necessary, re-thicken. Cut the remaining sage leaves into very fine strips and add them to the sauce.
- To serve, do not put too little sauce on the plate as a mirror, top it with 2-3 schnitzels, garnish with the grapefruit fillets and the zest.
- Homemade spaetzle also taste particularly good.
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