Venison escalope with cranberries

1. Cut the meat into finger-thick slices, flatten them slightly and season with salt and pepper.

2. Turn the slices in flour and shake off the excess.

3. Fry the slices in hot butter until golden on both sides, then keep them warm.

4. Put the cranberries into the same pan, pour in the stock and boil together for a few minutes.

5. Add the cream and boil into a silky, slightly sweet-and-sour sauce.

6. Pour the cranberry sauce over the meat and serve with potato croquettes or steamed rice.

Tip: Fresh cranberries are distinctly tart - if you like it sweeter, round off the sauce with a pinch of sugar.