Cutlets with cranberry sauce

Classic game meat cutlets with wild berry sauce - try and compare with ordinary dishes. You will be pleasantly surprised!

Ingredients

• 1 kilogram of minced reindeer meat;
• 150 grams of boar lard;
• 2-3 onions;
• 50 grams of flour;
• 150 grams of white bread;
• 100 milliliters of cream;
• 100 milliliters of vegetable oil;
• salt and pepper to taste.

Directions

1. Soak the bread in the cream. Cut the bacon into cubes. Peel the onions, chop into thin half rings. Heat vegetable oil in a skillet, fry the onion until golden brown over medium heat.
2. Grind the onions, bacon and pressed bread, or alternatively, use a blender. Mix with minced meat, knead the mass, pepper and salt. Beat the meat on the bottom of the bowl several times.
3. Form cutlets, roll in flour. Fry in well-heated oil for 2-3 minutes on each side, then pour in 100 milliliters of boiling water, cover and steam at a minimum temperature for about 30 minutes. Alternatively, bring the patties to readiness in the oven for 15-20 minutes at 180 ° C, covered with foil.
4. Serve the venison with potatoes, pickles and cranberry sauce.