Game Slices with Fries Anna

Remove the peel from the potatoes and cut or slice into very thin slices. Season with salt and pepper. Pluck off rosemary needles.

Generously grease small souffle serving dishes with the butter (1). Spread some rosemary evenly on the bottom. Layer a first layer of potato slices rosette-style in each of the ramekins. Add the remaining potatoes on top and press together very well. Spread the butter (2) in flakes evenly over the potatoes. Sprinkle with the remaining rosemary. Bake the Pommes Anna in the oven heated to 220 °C on the second rack from the bottom for 30 to 35 min.

In the meantime, cut the grapes in half and fish out the seeds with a pointed knife.

Season the venison with salt and pepper. Fry in portions in the hot clarified butter very briefly, but heartily. Remove from the frying pan.

In the drippings, let the sugar melt into light brown caramel. Remove the frying pan from the fire and let it stand for 1 minute. Then add the vinegar and the cider. Do everything over medium heat until the caramel is completely dissolved. Then add the sauce cream and, if you like, the cranberries and continue to make the sauce until it thickens slightly. Add the meat with its juice as well as the grape berries and heat everything together just well.

To serve, turn the Pommes Anna out of the ramekins onto plates and arrange the game cutlets next to them.

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