Landgasthof Hirsernbad in Ursenbach

Grilled venison cutlets with fresh mushrooms

Grilled venison cutlets with fresh mushrooms in a creamy venison sauce served with brussels sprouts, red cabbage, glazed chestnuts, red wine pear, apple Mirza and egg spaetzli from Landgasthof Hirsernbad in Ursenbach.

 

Ingredients for 4 persons

 

Grilled venison cutles with fresh mushrooms in a creamy game sauce

8 venison cutlets (approx. 500g)

100g wild mushrooms

2 dl wild cream sauce (available in our shop)

Prepare and slice the wild mushrooms, sauté in a little butter and season with salt.

Heat the wild cream sauce and refine with a little whipped cream at the end.

Season the venison cutlets a little and then fry them hot in a little oil so that the meat is still nice and pink.

 

Brussels sprouts

16 brussels sprouts

a little butter

 

Boil the brussels sprouts in salted water until soft, then toss in a little butter.

 

Red cabbage

1 head of red cabbage in fine strips

½ apple

50 g onions in fine strips

1 tbsp risotto rice

2 dl red wine

1 dl apple juice

15 ml red wine vinegar

juniper, bay leaf, cloves, cinnamon, peppercorns & salt

20 g cranberry jam

 

Mix all ingredients well and let it sit in the refrigerator for a few days. Then boil everything together for several hours on low heat. At the very end add the cranberry jam.

 

Glazed chestnuts

12 chestnuts

60 g sugar

10 g butter

60 ml water

2 g cornflour

2 ml Grand Marnier

 

Caramelize the sugar, add the butter and deglaze with water. Thicken slightly with cornflour and gently cook the chestnuts in the liquid until soft. Finally, perfume with Grand Marnier.

 

Red wine pear & poached apple

2 pears
2 apples

2 dl red wine (for the pears)

2 dl white wine (for the apples)

1 dl water

80 g sugar

¼ stick of cinnamon

1 lemon zest

 

Peel the fruit, cut in half and remove the core.

Boil everything except the apples/pears. Cook the pears in the red broth and the apples in the white until soft.

 

Egg spaetzli

300 g flour

12 g salt

150 g whole egg

45 ml milk

110 ml water

nutmeg

 

Mix everything into a dough and beat until it bubbles.

Pass through a sieve into boiling water and bring to the boil.

Remove the spaetzli from the water and fry in butter.

 

Sideboard Tip

At home, it is best to arrange everything on a large platter and place in the middle of the table to share.

 

To go with the grilled venison schnitzel, the Landgastof Hirsernbad the  Amarone Classico DOCG from San Rustico in Veneto.

 

Our tasting note

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