Jägerkoteletts (hunter’s cutlets)are called venison chops (deer cutlets), which are only quickly fried as in the previous recipe, but are refined with mushrooms and whipped cream. Quickly roast the chops in the hot butter from both sides until brown and then place them on a well hot plate or keep them warm. Form the mushrooms in the clarified butter and steam them for 1 to 2 minutes with the lid closed. Then add the whipped cream, stir well and pour the sauce over the chops. As a side dish offer wide sparrows or noodles and apples stewed in wine and filled with cranberries.
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