Lamb / Game: Venison Escalope with Port Jus and Vanilla Risotto

Venison Escalope with Port Jus and Vanilla Risotto


  • salt and pepper to taste
  • a little pepper
  • 1 onion, finely chopped
  • 1 clove of garlic, pressed
  • 2 tbsp. crème fraîche
  • a little clarified butter
  • 2 pinches salt
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 50 g butter, cold, cut into pieces
  • 1 dl red port
  • 2 dl game stock
  • 250 g risotto rice (e.g. Carnaroli)
  • 2.5 dl white wine
  • 7 dl water hot
  • 8 venison cutlet (approx. 70 g each)
  • 4 figs, cut into quarters
  • 0.75 tsp. ground cardamom
Order the ingredients from COOP@home


Heat the butter, sauté the onion and garlic, add the rice and sauté until translucent, stirring constantly. Add the wine and reduce completely. Add the vanilla pod and seeds. Salt the water and gradually add, stirring frequently, so that the rice is always just covered with liquid, simmer for about 20 mins. until the rice is creamy and al dente. Remove the vanilla pod. Stir in the crème fraîche and heat through.

Pre-heat the oven to 60°C. Warm the platter and plates. Heat the clarified butter in a non-stick pan. Brown the meat on both sides for approx. 1 min. each side, season and keep warm on the warmed platter. Pour the port into the same pan, loosen any bits that have stuck to the bottom of the pan, reduce the liquid to half the amount. Add the figs, cover and steep for approx. 2 mins. over a low heat. Remove the figs, season and also keep warm. Pour the stock into the remaining port, add the cardamom, continue to simmer for approx. 5 mins. Remove the pan from the heat and add the butter in batches, stirring 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, season.


  • Lamb / Game
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 616 Kcal