Venison Schnitzel with Mashed Potatoes and Red Wine Shallots
Venison schnitzel with mashed potatoes and red wine shallots is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 venison schnitzels (about 150 g each)
- butter clarified oil for frying
- 8 shallots
- 500 ml dry red wine
- 60 g sugar
- 2 tbsp balsamic vinegar
- 60 g cold butter
- 800 g potatoes (starchy, boiling type)
- 200 ml lukewarm milk
- 40 g Butter
- nutmeg
Instructions
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1.
Peel the shallots and leave whole or halve them depending on size. Peel, wash, and boil the potatoes in salted water for 30 minutes. Pat the venison schnitzels dry. Heat 1 tbsp clarified butter in a pan and brown the schnitzels on both sides until golden. Remove, season with salt and pepper, top with rosemary sprigs, and keep warm.
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2.
Reheat the drippings and deglaze with red wine, add sugar and balsamic vinegar, bring to a boil, then add the shallots and reduce for about 20 minutes until the sauce thickens to a syrupy consistency. Season with salt, remove from heat, and stir in cold butter pieces. Drain the cooked potatoes, let them steam dry, and press through a potato masher. Mix in milk and butter to create a smooth mash; season with salt, pepper, and nutmeg.
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3.
Plate the venison schnitzel with red wine shallots, sauce, and mashed potatoes on warmed plates and serve immediately.
