Summer Venison Cutlets with Elderflower Polenta

Ploenta :

Mix butter, chicken soup, milk and elderflower syrup and bring to a boil, add Bramata polenta. Season with salt and pepper and cook for an hour on a low fire, stirring occasionally. Then add the Parmesan cheese and the finely chopped elderflowers to the polenta.

Tannwipel sauce:

Boil the white wine, add the pineapple shoots and simmer. Reduce until only a little liquid remains. Add the stock, simmer for 10 minutes, season and strain. Remove the stones from the cherries and warm them in the sauce.

Summer venison cutlets:

Season the venison cutlets (best from the Nüssli or corner piece) and roast them briefly on both sides in hot clarified butter and serve. Add the hot polenta and pour the sauce with the cherries around the cutlets. Garnish with a nice cherry and a fresh pineapple.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

Related Recipes:

Elderflower Syrup with OrangeCollect elderflower umbels on a sunny day. Rinse with cold water and shake dry. Rinse oranges and lemons and... Taragna, Black Cheese Polenta with Luganighe – TicinoBring water and salt to boiling point in a large saucepan, add buckwheat flour and corn semolina, stirring... Waller in Bacon Shirt with Cheese Polenta25 min, easy Cut the catfish into evenly sized pieces (3 x 5 cm), season with pepper and rosemary and wrap... Poached Saddle of Venison – * – Alexander HerrmannA delicious strawberry recipe! (*) Poached saddle of venison with grilled melon and pine vinaigrette. Season... Cod Fillet on Lime Mozzarella PolentaFor the cod fillet on lime-mozzarella polenta, start by preheating the oven to 180 °C and buttering a baking... Polenta LoafFor the polenta loaf, put the polenta in a pot with the soup, salt and pepper and bring to a boil. Wait until... Rib Eye Steak with Vegetable Polenta SkewerFor the rib eye steak with vegetable polenta skewer, mix the room-temperature butter with salt, herbs and... Clear Tomato Soup with Polenta StarsClean and rinse the greens. Roughly dice half, cut the other half into very fine strips (approx. 4 cm long)... Indianilla Broth – *(*) Indianilla stands for a well-known marketplace outside Mexico City. In this market and in many other... Saddle of Venison in Salt Crust with Wild Mushroom GoulashPreparation of the sauce: Cut bacon and vegetables into small cubes. Fry the bones with the bacon, then add...