Venison Stew with Grapes

Roast almond slivers in a pan without fat until golden brown. Roe deer cutlets, heat clarified butter. Fry meat briefly in portions at high temperature (do not poke around unnecessarily !). Transfer to a large enough bowl, set aside.

Onion, chopped, grapes white, halved, seeded, Sauser (or grape juice) extinguish, boil to half.

Stir game stock, cornstarch in cold game stock. Add to the roasting pan with the gravy formed in the baking dish. Boil down until the sauce thickens. Stir butter, ice cold, cut into cubes into the sauce. Add meat and heat.

Season with salt and freshly ground pepper. Add a few thyme leaves to the sauce. Put the meat and the sauce on warm plates. Garnish with almond sticks and thyme and serve on the spot.

Tip: Instead of clarified butter, you can also use butter in most cases.

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