Venison Schnitzel with Blueberry Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 schnitzel from deer (approx. 80-100g each)
- cardamom
- salt and pepper
- 1 dl port wine, red
- 1 dl meat broth
- 1 tablespoon syrup, pear syrup (alternatively honey)
- 5 sprigs thyme
- 100 g blueberries, (also frozen and thawed)
- 30 g butter, cold
- butter, for frying
Print Recipe
Pin Recipe Instructions
- Take the schnitzel out of the fridge an hour before frying.
- Preheat the oven to 60 degrees.
- Let the butter get hot for frying and fry the schnitzel only briefly on both sides, season on both sides with salt, pepper and a little cardamom, remove from the pan and keep warm in the oven.
- Pour the port wine into the same pan, bring it to the boil and reduce it by half. Pour the meat stock and bring to the boil. Stir in the thyme leaves, pear syrup (or honey) and a little cardamom, simmer over a low heat for about 5 minutes.
- Heat the blueberries in the sauce and simmer for 1-2 minutes, season the sauce with salt and pepper. Remove from the heat and stir in ice-cold butter. Turn the meat again in the sauce, serve.
- Spaetzle go well with it.
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