Venison Escalope on Cranberry Sauce with Brussels Sprouts Vegetables

A great pasta dish for any occasion:

For the cranberry sauce, chop the celery, shallots, carrot and parsley. Place in a small pan with cloves, peppercorns, bay spice and red wine. Cook on high heat and without lid by half.

In a second frying pan, heat oil. Sauté cranberries and tomato puree. Extinguish with red wine reduction and gravy and cook repeatedly a tiny bit.

Strain through a sieve, pressing cranberries and vegetables through.

For the vegetables, cut the Brussels sprouts fresh and score the stem crosswise. Halve the larger mushrooms and quarter the shallots. Melt the butter and sauté the vegetables in it. Douse with the soup and cook for twenty minutes with the lid on.

For the cutlets: Heat the oil in a pan. Fry the venison cutlets briefly on both sides. Remove and keep warm with the lid closed.

Pour off the excess oil and let the drippings drizzle with the cranberry sauce.

Season cutlets with salt and pepper. Marinate in the warm sauce for four to five minutes.

Serve with noodles, spaetzli or wild rice.

Tip: If you do not have fresh chanterelles, you can also use dried morels. Soak them for ten minutes, cut them in half and rinse well.

Roast game Deer and venison escalopes as well as deer entrecotes should – like beef – only be roasted briefly, otherwise the tender

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