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Roe Deer Ribs or Cutlets Milanese Style

4 servings

Ingredients

• 1 kg Roe deer saddle (cutlets)
• Salt (a little)
• Pepper (a little)
• Butter (a little)
• 1 tbsp Flour
• 1 upper cup Beef broth
• 1 glass Madeira
• 8 pcs Tomatoes
• Bouillon (a little)
• Macaroni (as needed)
• Parmesan cheese (a little)

Instructions

1. From a well-skinned roe deer saddle, cut ¾ – 1 kg of cutlets like lamb chops.
2. Shorten the bones, slightly flatten the slices with the flat side of a cleaver, season with salt and pepper, and quickly brown on both sides in butter.
3. In the pan drippings, sauté 1 tablespoon of flour until brown, then deglaze with 1 upper cup of beef broth and 1 glass of Madeira.
4. Beforehand, steam 8 tomatoes with a little butter and bouillon until soft, then strain through a sieve.
5. Cook broken macaroni in water until tender, then toss with butter and grated Parmesan cheese.
6. Keep the tomato puree and macaroni hot until the meat is cooked.
7. To serve, mound the tomato puree in the center of the dish, arrange the macaroni in a wreath around it, place the cutlets upright on top, and serve the sauce separately in a gravy boat.

Modernized from a treasured 19th-century German cookbook.