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Venison Filet "Huntsman's Round"

4 servings

Ingredients

• 3 Stk Lamb cutlet (from leg, skinned)
• 20 g clarified butter or neutral fat
• Onion (nach Bedarf)
• 1 Stk Pickled cucumber
• Capers (nach Bedarf)
• butter (nach Bedarf)
• Water or broth (nach Bedarf)
• Dijon mustard (French mustard) (nach Bedarf)
• Lemon juice (nach Bedarf)
• Red wine (nach Bedarf)
• Flour (nach Bedarf)
• sour cream (nach Bedarf)
• 3 Stk Tomatoes
• Oil (for frying) (nach Bedarf)
• Eggs (hard boiled, sliced) (nach Bedarf)
• mushrooms (sliced) (nach Bedarf)
• butter (for sautéing) (nach Bedarf)
• Parsley (chopped) (nach Bedarf)
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. Lightly pound three schnitzels from the skinned lamb leg (60–70 g each), lard, salt and pepper.
2. Quickly brown on both sides in 20 g of hot fat until light brown, remove and pour off the braising fat.
3. Finely chop a little onion, a gherkin and capers, braise until translucent in a walnut-sized piece of butter.
4. Add a little water or broth and bring briefly to a boil.
5. Add French mustard, lemon juice, a splash of red wine and the filets and braise until tender.
6. Arrange the meat.
7. Stir flour smooth with sour cream, stir into the sauce, simmer for a few minutes, season well and pour over the schnitzels.
8. Quickly brown three thick tomato slices in hot oil and place egg slices as decoration on top.
9. Arrange mushrooms sliced into leaves and sautéed in butter around and sprinkle finely chopped parsley on top.
10. Serve Cheese Noodles or braised rice as a side dish.

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