Almond Venison Schnitzel with Celery Puree and Brussels Sprouts

Ingredients

• 50 g almonds
• 100 g whole grain toast
• 600 g venison fillets (ready to cook)
• 6 tbsp flour
• 2 Eggs
• 100 g clarified butter (for frying)
• nutmeg (fresh grated)
• 250 g Brussels sprouts
• 2 tbsp Maple syrup
• 2 tbsp lingonberries (jar)

Instructions

1. 1.

   Peel the celery and shallots, roughly cube both, and simmer in lightly salted water for about 20 minutes until tender. Just before the end of cooking, heat milk with 20 g butter in another pot. Drain the celery and puree it with the milk. If needed, add more milk to achieve a creamy consistency. Season with salt, pepper, and nutmeg, then keep warm.

2. 2.

   Wash and trim the brussels sprouts, separating them into individual leaves. Blanch in boiling salted water for about 1 minute, drain, shock in cold water, and let dry well. Pulse the almonds with the toast in a food processor until finely chopped. Wash the venison fillets, pat dry, and cut into eight equal slices. Lightly flatten each slice with a meat mallet, season with salt and pepper. Dredge the schnitzels in flour, then dip through beaten eggs. Coat with the almond mixture. Heat clarified butter in a deep pan and fry the schnitzels floating at medium heat for 1-2 minutes per side until golden brown. Drain on paper towels.

3. 3.

   In another pan melt the remaining butter with maple syrup. Add the brussels sprouts, warm them briefly, then stir in lingonberries, salt, and pepper.

4. 4.

   Plate the venison schnitzels with the celery puree and brussels sprouts and serve immediately.