for 4 person

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 pinch	salt
a little	pepper

Add the finishing touches to the vanilla risotto

2 tbsp

crème fraîche

How it's done

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.

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