for 4 person

Potatoes

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

Sauce

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

Meat

a little	clarified butter
12	deer schnitzel ( approx. 50 g each)
½ tsp	salt
a little	pepper

How it's done

Potatoes

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.

Sauce

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.

Meat

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.

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