Wild Cordon Bleu with venison ham

Ingredients

4 cutlets (approx. 140 g) from the leg of venison
(preferably cut into butterflied
by the butcher) Salt
Pepper
4 slices of venison ham
100 g hard sheep’s cheese (e.g. sheep’s gouda)
2 eggs (medium)
4 tbsp flour
150 g hulled hemp seeds
150 g ghee
1 kg broccoli
50 g butter
Freshly ground nutmeg
60–80 g thickened cranberries Wooden skewers

Preparation

1. Flatten the schnitzel and season with salt and pepper. Top with ham and cheese. Fold the schnitzel over the filling and pin together with wooden skewers.
2. Whisk the eggs in a deep dish. Coat the cutlets in flour, then in egg and finally in hemp seeds.
3. Heat the ghee in a large pan and fry the schnitzel for approx. 4 minutes on each side until crispy.
4. Meanwhile, wash the broccoli, cut the florets from the stalk and cook in boiling salted water for approx. 4 minutes until soft.
5. Melt the butter in a pan and season with salt and nutmeg. Drain the finished broccoli in a sieve, allow to drain briefly, add to the butter and mash.
6. Serve the cordon bleu and mash to- gether with the cranberries.

Pepper: Piperine

A secondary plant substance found in pepper. Piperine inhibits the formation of free radicals and in doing so protects against damage caused by oxidative stress. It also has strong anti-inflammatory properties. Black pepper is traditionally used to aid digestion.