for 4 people

Potatoes and kohlrabi

500 g	mealy potatoes, peeled, chopped
500 g	kohlrabi, peeled, chopped
	salted water, boiling

Mash

50 g	butter, cut into pieces
	salt and pepper to taste

Venison schnitzel

1 tbsp	olive oil
400 g	deer schnitzel
½ tsp	salt
a little	pepper

Sauce

2 dl	red wine
1 tbsp	concentrated veal stock
½ tsp	mustard
½ tbsp	brown Maizena Express cornflour
1 tbsp	butter, cut into pieces, cold

Blackberries and red cabbage

250 g	cooked red cabbage
1 ½ tbsp	blackberry jam
250 g	blackberries

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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