Baked Venison Cutlets on Raw Marinated Red Cabbage Salad

Using a meat tenderizer, pound the venison between two sheets of plastic wrap until tender and season with salt and pepper.

Remove the crust from the white bread and dice. Rinse the parsley, marjoram and rosemary, shake dry and chop finely. Pluck the thyme leaves. Finely grind the bread cubes in a food processor and mix with the herbs. Mix the eggs with the whipped cream.

Turn the venison cutlets in flour on the other side, pull them through the egg-whipped cream mixture and coat them in the white bread-herb mixture. Heat the clarified butter and fry the cutlets in it until crispy and golden brown on both sides. Drain on kitchen paper and season with salt.

Raw marinated red cabbage salad: Remove the stem and outer leaves from the red cabbage and cut into very fine strips. Marinate with salt, pepper and hazelnut oil and knead well. Season the leaf salad with truffle oil, sugar, balsamic vinegar and cranberries and marinate for about 1/2 hour.

Arrange the baked venison cutlets on the red cabbage salad and garnish with frisée lettuce and chervil.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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