Venison ribs with velvety sauce
Preparation 10min, cooking 10min, difficulty Easy.
8 venison ribs, 8 slices di sandwich bread, 1 glass di liquid cream, 1 small glass of brandy, 80 g di butter, salt and pepper.
With a sharp knife, cut the roe deer cutlets, washed and well dried, along the boundary and then flatten them slightly with a meat mallet. Remove the crust from the slices of bread and toast them in the oven or toaster.
Melt the butter in a pan; when it is hot, add the ribs and brown them well on the outside, while the inside must be shorn; then drain them from the cooking juices, arrange them on a serving dish, in which you have already placed the 8 slices of bread, and keep warm.
Pour the brandy into the cooking juices of the ribs and let it evaporate in part, then pour the cream and let it thicken. Correct the salt if necessary. Pour the sauce over the ribs and serve immediately hot.