Venison Schnitzel with Hazelnut Spread and Potato–Savoy Cabbage Purée

Ingredients

• 50 g chopped hazelnuts
• 50 g ground hazelnuts
• 80 g breadcrumbs
• Salt
• Pepper (freshly ground)
• 1 tsp wild spice mix
• 2 Eggs
• 6 tbsp flour
• 4 thin venison schnitzels (≈100 g each)
• 4 tbsp clarified butter
• lemon wedges (for serving)

Instructions

1. 1.

   Peel and dice the potatoes. Boil in salted water for about 15 minutes. Wash, trim, and cut the savoy cabbage into strips; blanch in salted water for 3–4 minutes. Drain both and let them dry well. While still hot, add milk and butter to the potatoes, season with salt and nutmeg, mash roughly, fold in the cabbage lightly, taste, and keep warm.

2. 2.

   For the schnitzels mix the chopped and ground hazelnuts with the breadcrumbs, salt, pepper, and wild spice. Sprinkle the hazelnut mixture and flour onto flat plates. Beat the eggs in a shallow dish. Pat the venison dry, coat first in flour, then dip in egg, and finally coat lightly in the hazelnut mix—press gently to adhere. Fry the schnitzels in hot clarified butter until both sides are light brown.

3. 3.

   Drain the finished schnitzels on kitchen paper and serve with the purée and lemon wedges.