Lunch

Pan-Seared Schnitzel of Venison with Lingonberry-Black Pepper Gastrique & Charred Root Vegetable Purée

Name: Pan-Seared Schnitzel of Venison with Lingonberry-Black Pepper Gastrique & Charred Root Vegetable Purée
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2 servings
Ingredients: 2 venison loin steaks, 5 oz each; ½ tsp fine sea salt; ¼ tsp cracked black pepper; 1 tbsp neutral oil; ½ oz clarified butter; 6 oz mixed root vegetables (celeriac, parsnip, 1 small carrot), peeled & chopped; 2 tbsp whole milk or cream; 1 oz unsalted butter, cubed; 1 cup lingonberry preserves (or 1 cup fresh lingonberries + 2 tbsp honey); 3 tbsp red wine vinegar; 2 tsp cracked black peppercorns; 1 bay leaf; ½ tsp fresh thyme; fleur de sel for finishing; microgreens for garnish

Tissue-thin venison loin pounded to paper-like elegance, quickly seared until the surface is burnished golden, and finished with a tart-sweet lingonberry gastrique shot through with cracked black pepper. A silky charred root vegetable purée—a blend of roasted celeriac, parsnip, and carrot finished with brown butter—provides earthy resonance and sophisticated heft.

533cal per serving 33gprotein 34gcarbs 29gfat 30min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this