Venison Escalope with Coffee Sauce

Meat: stir through coffee, peperoncino and thyme. Sprinkle venison cutlets with 3

Tbsp. of it, marinate with closed lid in the refrigerator for about 1 hour. Set aside remaining liquid. Preheat stove to 60 °C, preheat plate and griddle. Remove venison cutlets from refrigerator about half an hour before roasting, dry. Heat clarified butter in a frying pan, roast meat on both sides for approx. 2 min, remove, season with salt, keep warm. Dab on frying fat, perhaps add a little clarified butter. Sauté the onion. Add liquid and stock, bring to boil.

Stir in cornstarch express into boiling liquid, make about 1 min.

Remove frying pan from heat. Add butter and chocolate in batches, stirring with whisk. Place frying pan on the plate briefly now and then, just heat sauce, do not make, season.

Potato whisk: bring water to boil, season with salt. Add potatoes, cook open over medium heat until soft, about 20 minutes. Drain potatoes well.

Serve: Pass hot potatoes in portions through vermicelles press directly onto heated plates. Arrange the venison escalopes with coffee sauce next to them.

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

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