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Venison Filet "Hunting Lord Style"

4 servings

Ingredients

• 150 g Smoked bacon
• 1 Stk Onion
• 150 g Veal liver (in small cubes)
• 150 g ham (in small dice)
• 150 g Mushrooms (small diced)
• Pâté spice (nach Bedarf)
• 4 Stk Venison cutlet (from leg)
• 30 g clarified butter or neutral fat
• butter (nach Bedarf)
• Capers (finely chopped) (nach Bedarf)
• 1 TL Dijon mustard (French mustard)
• 60 ml Red wine
• broth (nach Bedarf)
• Breakfast bacon (sliced) (nach Bedarf)
• Tomatoes (sliced) (nach Bedarf)
• Red cabbage (braised) (nach Bedarf)
• castle potatoes (nach Bedarf)
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. Finely chop 150 g of smoked bacon and an onion and braise until light brown.
2. Add 150 g of veal liver (in small cubes), ham (in small cubes) and prepared mushrooms (in small cubes) and roast together.
3. Season with a little salt and pâté spice and chill the filling.
4. Lightly pound four large venison schnitzels (150–180 g each) and spread the filling evenly.
5. Fold each filet, press the edge firmly together, salt and pepper.
6. Slowly fry in 30 g of hot fat on both sides.
7. Pour off the fat, add a walnut-sized piece of butter, finely chopped capers, 1 teaspoon of French mustard, 60 ml of red wine and a little broth and braise the meat until tender.
8. Arrange the venison filets side by side, coat with the strained sauce and cover with quickly fried breakfast bacon and tomato slices.
9. Serve braised red cabbage and light brown baked castle potatoes as side dishes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.