Venison Escalope Stuffed, with Cognac Sauce and Chestnut-Cranberry Buns

Rating: 3.8346 / 5.00 (133 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

For the stuffed venison cutlets:

For the cognac sauce:

For the booklets:


For the chestnut cakes, salt the flour, add a very small amount of sugar and knead with the dry yeast, melted butter, yolks and lukewarm milk with a dough hook or by hand to form a smooth yeast dough.

Cover with a cloth and let rise in a warm place for about half an hour, until the dough has almost doubled in volume. Then knead the dough one or two more times and let it rise again until it has a nice smooth consistency.

Turn it out onto a clean, floured surface and press it a little wide with your hands (do not roll it out). Tear off small pieces of the dough and put some coarsely chopped chestnuts and jam in the center of each Buchtel and press together well. Brush the Buchtel all around with melted clarified butter and place in a small baking dish well greased with clarified butter.

Let rise again briefly (until the dough has risen just to the edge of the dish).

Bake in the preheated oven at 160 °C bottom heat for 6 – 8 minutes (this allows the dough to rise a bit more and makes the bottom of the Buchteln nice and crispy). Then turn on the top heat and bake the Buchteln at 170 °C for about 15 minutes. Finally, turn off the top heat and leave the Buchteln in the oven for another 5 minutes.

Cover the venison cutlets with a piece of cling film and carefully pound them thin with a meat tenderizer.

Blanch the spinach briefly in salted water, squeeze out well and place on the cutlets.

Preparation Tip:

The small clay flower pots are available at garden supply stores. If you soak them in cold water for a few hours before use, they release liquid to the baked goods and prevent them from drying out

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