Venison cutlet - recommendation of the restaurant chef Hotel Zira Belgrade - venison cutlet with sauteed broad beans, cherry sauce, grilled Parma prosciutto and quince jam, for all game lovers.
Venison cutlet - Hotel Zira Belgrade
Venison cutlet - recommended by the chef of the Hotel Zira Belgrade restaurant - venison cutlet with sautéed broad beans, cherry sauce, grilled Parma prosciutto and quince jam, for all game lovers.
- 180 g of boneless venison cutlet
- 1 g of salt
- 1 gr pepper (crushed)
- 1 gr of rosemary
- 2 ml of balsamic vinegar
- 5 grams of honey
- 10 ml of grape seed oil
- 50 g of beans
- 15 g of butter
- 10 g per person
- 1 dl game demiglas
- 10 g of sugar
- 10 g of butter
- 50 g of cherries (pitted)
- 10 g of Parma prosciutto
- 15 g of quince jam
- Season the venison cutlet and sear it on all sides.
- Boil beans and saute in butter, season and sprinkle with parsley.
- Caramelize the sugar slightly, add the demiglas, reduce the cherries slightly to the desired thickness, add the butter and season as desired.
- Grill the Parma prosciutto and set aside on a paper towel. You can see an example for serving in the picture of the recipe. Hotel Zira Belgrade, pleasant!
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