Venison Cutlets with Exotic Fruits

Rinse and dry the venison fillet and cut into narrow strips. Heat the

Heat the fat in a frying pan and sear the meat in it. Season with

Season with salt and pepper, flambé with the brandy, remove from the frying pan and keep warm.

Finely chop the onion and sauté in the drippings until translucent. Extinguish with red wine and fill up with the thickened game sauce. Add basil, fruit vinegar, oregano and cranberries and season with salt and pepper.

season. Cut off the pulp, add it to the frying pan with the whipped cream and let it bubble up once. Add the meat and heat it up, but

do not make more! Season to taste and bring to the table.

Our tip: Use your favorite red wine for cooking!

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