For the venison cutlets in cream sauce, brown the meat in the clarified butter in a large frying pan. Remove and sauté peeled and chopped shallots in it.
Remove seeds from chili peppers and chop finely. Add the cutlets, chili and thyme to the shallots in the frying pan, add the soup and whipping cream and cook until done. Finally, season to taste with salt and pepper.
Serve the venison cutlets in cream sauce with rice!
Preparation Tip:
Venison cutlets in top sauce are also delicious with steamed vegetables such as sugar snap peas, green beans or carrots!
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