Venison schnitzel with a cranberry & port wine jus

Venison schnitzel with a cranberry & port wine jus

Total: 35 min. | Active: 35 min.
Nutritional value / people: 452 kcal
, Fat: 17 g
, Carbohydrate: 32 g
, Protein: 37 g


4 people


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:

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a little clarified butter
800 g waxy potatoes, cut into slices approx. 5 mm thick
2 tbsp rosemary, roughly chopped
1 tsp salt


30 g dried cranberries
1 dl red port
2 dl game stock
1 shallot, finely chopped
1 sprig rosemary
50 g butter, cut into pieces, cold
to taste salt to taste


a little clarified butter
12 deer schnitzel ( approx. 50 g each)
½ tsp salt
a little pepper
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How it's done

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Heat the clarified butter in a non-stick frying pan, add the potatoes and rosemary. Fry the potatoes over a medium heat, turning occasionally, for approx. 30 mins. until crispy, season with salt.


Bring the cranberries to the boil with 1 1/2 tbsp of red port, allow to cool in a small bowl and steep for approx. 15 mins. Bring the remaining port and stock to the boil in the same pan, along with the shallots and rosemary. Reduce the liquid to approx. 100 ml, strain and return to the pan. Add the butter gradually, mixing with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy. Add the softened cranberries, heat gently and season the port wine jus with salt.


Heat the clarified butter in a frying pan. Reduce the heat. Fry the meat in batches over a medium heat for approx. 1 1/2 mins. on each side, season.

Good to know
Serve: Serve the meat on warmed plates, drizzle with the port wine jus. Serve with rosemary potatoes.

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