Venison Escalope with Pumpkin Vegetables and Jerusalem Artichoke Puree

For the venison cutlets with pumpkin vegetables and Jerusalem artichoke puree, cook the Jerusalem artichoke in a pot with a little butter, water, salt and pepper until soft, then mash into puree.

For the pumpkin vegetables, sauté a diced onion in a butter and oil mixture, add the sliced pumpkin, season with vinegar, salt, sugar and pepper.

Season the venison cutlets with salt and pepper, flour them and fry them in the hot pan.

For the grape sauce, remove the venison cutlets from the pan and set aside. Heat the grapes in the pan with alcohol, add crème fraîche, reduce slightly and pour over the venison escalopes.

Arrange the venison cutlets with pumpkin vegetables and Jerusalem artichoke puree and serve.

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