How to make
Tenderize the cutlets carefully, season with black pepper and salt, then roll them in flour and fry them in heated butter.
Fry the vegetables in the same pot. When they are fried, add the wine. After it evaporates, add a little meat broth. Add the blueberry jam.
Leave everything boil for about 20 minutes.
Serve the game meat on a canapé of chestnut puree, which we have prepared from boiled and mashed chestnuts, with the milk, butter, a pinch of sugar and a little salt to taste.
The venison cutlets with chestnut puree are ready.
