Venison Escalope with Port Jus and Vanilla Risotto

Preparation/cooking time: ca. 35m

For 4 people

Nutritional Information

Contains 296 Kcal, 37g Protein, 62g Carbohydrates, 20g Fat


  • 1 onion, finely chopped
  • 50 g butter, cold, cut into pieces
  • 1 clove of garlic, pressed
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 250 g risotto rice (e.g. Carnaroli)
  • 2.5 dl white wine
  • 7 dl water hot
  • 2 pinches salt
  • 2 tbsp. crème fraîche
  • a little clarified butter
  • 8 venison cutlet (approx. 70 g each)
  • a little pepper
  • 4 figs, cut into quarters
  • 2 dl game stock
  • 1 dl red port
  • 0.75 tsp. ground cardamom
  • salt and pepper to taste

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  • Heat the butter, sauté the onion and garlic, add the rice and sauté until translucent, stirring constantly. Add the wine and reduce completely. Add the vanilla pod and seeds. Salt the water and gradually add, stirring frequently, so that the rice is always just covered with liquid, simmer for about 20 mins. until the rice is creamy and al dente. Remove the vanilla pod. Stir in the crème fraîche and heat through.
  • Pre-heat the oven to 60°C. Warm the platter and plates. Heat the clarified butter in a non-stick pan. Brown the meat on both sides for approx. 1 min. each side, season and keep warm on the warmed platter. Pour the port into the same pan, loosen any bits that have stuck to the bottom of the pan, reduce the liquid to half the amount. Add the figs, cover and steep for approx. 2 mins. over a low heat. Remove the figs, season and also keep warm. Pour the stock into the remaining port, add the cardamom, continue to simmer for approx. 5 mins. Remove the pan from the heat and add the butter in batches, stirring with a whisk. Briefly return the pan to the hob a few times to barely warm the sauce - it must not boil. Stir until the sauce is creamy, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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