Venison Chops ‘Pratel

Have fun preparing this mushroom dish!

Season the venison chops with salt and pepper and roast them in the oil until pink.

Sauté onions and garlic in olive oil, add mushrooms and sauté briefly. Add the breadcrumbs. Finally add the kitchen herbs, season with salt and freshly ground pepper.

Coat the chops with the mixture, place the chestnuts on half of the chops and the porcini mushroom slices on the other half.

Preparation sauce:

Sauté onions in butter, extinguish with grappa, boil slightly, strain, fill with gravy, bring to a boil, add the cream. Boil the sauce a little bit, season with salt and freshly ground pepper. Finish with whipped cream.

Preparation of Malun:

Grate the potatoes with a rösti grater. Mix with flour and rub until there is no flour left, season quantity with salt and roast in a third of the butter. Add the rest of the butter little by little. The maluns are ready when they fall loosely into small pieces.

Add butter flakes Serve: Serve roasted venison chops with maluns and steamed savoy cabbage.

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