Venison schnitzel with port wine jus and vanilla risotto

Venison schnitzel with port wine jus and vanilla risotto

Total: 35 min. | Active: 35 min.
Nutritional value / people: 296 kcal
, Fat: 20 g
, Carbohydrate: 62 g
, Protein: 37 g

Ingredients

4 people

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

Vanilla risotto

1 onion
½ tbsp butter
1 garlic clove
250 g risotto rice
2 ½ dl white wine
1 vanilla pod
7 dl water
1 ¼ tsp salt

Port wine jus

50 g butter

Venison schnitzel

a little clarified butter
8 deer schnitzel (approx. 70 g each)
½ tsp salt
a little pepper

Port wine jus

1 dl red port
4 figs
2 dl game stock
¾ tsp ground cardamom
2 pinches salt
a little pepper

Add the finishing touches to the vanilla risotto

2 tbsp crème fraîche
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How it's done

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Vanilla risotto

Finely chop the onion. Melt the butter. Sauté the onion, add the pressed garlic.

Add the rice, sauté and stir until translucent. Pour in the wine and reduce completely.

Cut the vanilla pod in half lengthwise, scrape out the seeds, add both to the pan.

Salt the water and add gradually, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente.

Port wine jus

Preheat the oven to 60°C. Warm the platter and plates. Cut the butter into cubes, chill.

Venison schnitzel

Heat the clarified butter in a non-stick pan. Brown the meat on both sides for approx. 1 min. on each side, remove from the pan, season and keep warm on the warmed platter.

Port wine jus

Pour the port into the same pan, loosen any bits that have stuck to the bottom of the pan, reduce the liquid to half the amount. Cut the figs into quarters.

Pour the stock into the remaining port, add the cardamom, continue to simmer for approx. 5 mins. Remove the pan from the heat.

Gradually add the cold butter to the sauce, while stirring 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, season.

Add the finishing touches to the vanilla risotto

Remove the vanilla pod from the risotto. Stir in the crème fraîche and heat through.

Good to know
Serve: Plate up the venison schnitzel and figs, drizzle with the port wine jus, serve with the vanilla risotto.

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