Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes and kohlrabi
Mash
Venison schnitzel
Sauce
Blackberries and red cabbage
How it's done
Potatoes and kohlrabi
Cook the potatoes and kohlrabi (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Press the potatoes and kohlrabi through a food mill or mash them with a potato masher.
Mash
Mix the butter in with the potato and kohlrabi mixture, season.
Venison schnitzel
Heat the oil in a frying pan. Season the meat, fry for approx. 1 min. on each side. Remove from the oven, cover the meat and leave to rest for approx. 5 mins.
Sauce
Pour the wine into the same frying pan and loosen any bits that have stuck to the bottom. Reduce the liquid by half. Add the stock, mustard and cornflour, simmer for approx. 1 min. Stir in the butter.
Blackberries and red cabbage
Place the red cabbage and jam in a pan, bring to the boil while stirring occasionally. Reduce the heat, add the blackberries, simmer for approx. 1 min. Carve the meat, plate up with the red cabbage and mash, serve with the sauce.
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