- a little pepper
- 1 shallot, finely chopped
- 0.5 tsp. salt
- a little clarified butter
- 1 sprig rosemary
- 50 g butter, cut into pieces, cold
- 1 dl red port
- 800 g waxy potatoes, cut into 5-mm-thick slices
- 2 dl game stock
- to taste salt to taste
- 30 g dried cranberries
- 12 venison cutlet (approx. 50 g each)
Heat the clarified butter in a non-stick frying pan, add the potatoes and rosemary. Fry the potatoes over a medium heat, turning occasionally, for approx. 30 mins. until crispy, season with salt.
Bring the cranberries to the boil with 1 1/2 tbsp of red port, allow to cool in a small bowl and steep for approx. 15 mins. Bring the remaining port and stock to the boil in the same pan, with the shallots and rosemary. Reduce the liquid to approx. 100 ml, strain and return to the pan. Add the butter in batches, mixing with a whisk. Briefly return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy. Add the softened cranberries, gently heat and season the port jus with salt.
Heat the clarified butter in a frying pan. Reduce the heat. Fry the meat in batches over a medium heat for approx. 1 1/2 mins. each side, season.
- Lamb / Game
- 35 mins Preparation/cooking time: ca. 35m
- Servings For 4 people
- Nutrition 642 Kcal