Venison Cutlet with Fruity Cherry Sauce

Ingredients

• 500 g Jerusalem artichoke
• 400 ml Vegetable broth
• 2 tbsp lemon juice
• Salt
• 250 g cherries
• 1 tsp Cornstarch
• 50 ml port wine
• 1 Orange (juice)
• 200 ml red wine
• 1 tbsp honey
• 1 tsp balsamic vinegar
• black pepper (ground)
• 4 venison cutlets about 160 g each (pre‑cooked)
• 1 Tbsp clarified butter
• 120 g chestnuts (cooked)
• 2 tbsp breadcrumbs
• 100 g Soft Butter
• nutmeg (grated)

Instructions

1. 1.

   Peel and dice the Jerusalem artichoke. Bring the broth with lemon juice and a pinch of salt to a boil. Add the artichoke and simmer for about 15 minutes until tender.

2. 2.

   Preheat the oven to 150°C (300°F) with both fan and top heating.

3. 3.

   Wash the cherries, pit them if desired, and remove stems. Mix cornstarch with port wine. Boil orange juice with red wine and honey, reduce to about two‑thirds. Lightly thicken with the starch mixture, add cherries, simmer 1–2 minutes, then season with balsamic vinegar, salt, and pepper.

4. 4.

   Rinse the meat, pat dry, season with salt and pepper, and sear in a hot pan with clarified butter until golden brown all around. Transfer to a baking tray and bake in the oven for about 10 minutes, turning once. For the crust, finely chop chestnuts in a blender, mix with breadcrumbs and 50 g of butter, season with salt and pepper, spread over the cutlets, and return to the oven on grill mode for about 5 more minutes until golden.

5. 5.

   Drain the artichoke, reserving the broth. Add remaining butter to the artichoke and blend with some cooking liquid into a fine‑creamy purée. Season with salt and nutmeg.

6. 6.

   Reheat the sauce briefly and serve the cutlets with the purée on plates.