Venison Schnitzel with Plum Sauce
Prep: 20min
|
Servings: 4
|
Cook: 15min
Schnitzel vom Hirsch mit Pflaumensoße is a recipe with fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g blue plums
- 1 Shallot
- 3 cm fresh ginger
- 400 ml red wine
- butter cube (ice cold)
- Salt
- Pepper (freshly ground)
- honey
- 8 venison schnitzels (≈90 g each)
- clarified butter (for frying)
Instructions
-
1.
Wash the plums, halve and pit them, then quarter. Peel and finely chop the shallot and ginger; gently sauté in a little butter, then deglaze with red wine. Add the plums and reduce the sauce over low heat until slightly thickened and the fruit is soft. Season with salt, pepper and a touch of honey, then bind the sauce with ice‑cold butter.
-
2.
Wash the venison schnitzels, pat dry, season with salt and pepper. Heat 1 tbsp clarified butter in a pan and brown the schnitzels on both sides until golden brown. Plate with plum sauce and serve immediately. A fresh leafy salad pairs well.
