Venison escalopes with hazelnut panade, kohlrabi sticks, cranberries and horseradish foam
Preparation
Press the venison cutlets flat, add salt and pepper and spread with mustard. Coat in the ground hazelnut panade. Heat 1 tbsp clarified butter in a frying pan and sear the cutlets for 4 minutes on both sides. Wash and peel the
kohlrabi and cut into thin sticks. Wash and halve the cherry tomatoes. Heat the rest of the clarified butter in another frying pan and cook the kohlrabi sticks over a medium heat. Season with salt and pepper. Turn the kohlrabi over, add the tomato halves and cook for another 4 minutes. Gently warm the oat milk with a pinch of salt and pepper, horseradish and a little honey and blend to a foam using a hand blender. Arrange the kohlrabi sticks, tomatoes and 1 tsp of cranberries on each plate, lay the venison escalopes on top and sprinkle with chopped parsley. Pour on the horseradish foam and serve.
Serves two
- 200 g venison cutlets
- 2 tsp mustard, medium-hot
- 20 g ground hazelnuts
- 2 tbsp clarified butter
- 300 g kohlrabi
- 100 g cherry tomatoes
- 50 ml oat milk (barista-quality)
- ½ tsp freshly grated horseradish
- honey (to taste)
- 2 tsp cranberries
- a little chopped parsley
