Venison Escalope in Red Wine Sauce with Spinach Croquettes and Green Asparagus

For the venison cutlets in red wine sauce with spinach croquettes and green asparagus, first pound the venison cutlets, season with salt, pepper and paprika powder. Flour and fry in hot clarified butter, remove from pan.

Deglaze the pan with red wine and reduce. Add beef broth and stir in cutlets. Add rosemary and bay leaves, cover and simmer on low heat for 1 1/2-2 hours. Remove the spices. Stir flour into red wine until smooth and sauce is creamy.

Fry spinach croquettes (I always make them in stock) frozen in hot oil, drain on paper towel and keep warm in the oven.

Cook asparagus in salted water for a few minutes until firm to the bite, rinse in ice water and cut into pieces. Wrap a few pieces each with 1 slice of bacon and secure with a toothpick. Fry in hot clarified butter on all sides. Remove the toothpick and serve the venison cutlets in red wine sauce with spinach croquettes and green asparagus.

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