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What You Need:
(To serve 6)
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10 whole juniper berries
5 whole black peppercorns
1 small bay leaf, crumbled
½ teaspoon salt
6 six-ounce venison cutlets, preferably from the leg, cut ½ inch thick and pounded slightly
½ cup plus 1 tablespoon flour
4 tablespoons butter
1 cup thinly sliced fresh mushrooms
¾ cup light cream
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Translate this recipe:
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| How To Cook: |
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1. With a mortar and pestle, pulverize the juniper berries, peppercorns, crumbled bay leaf and salt together. Then firmly press the mixture with your fingertips into both sides of the venison cutlets.
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2. Dip the cutlets in ½ cup of the flour and shake off any excess. In a heavy 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add the cutlets (in two batches if they crowd the pan), and cook them for 2 or 3 minutes on each side, regulating the heat so that they color evenly without burning.
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3. Don't overcook; when done, the cutlets should be slightly pink inside. Place the cutlets side by side on a heated platter and cover with foil to keep them warm while you prepare the sauce.
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4. Add the sliced mushrooms to the fat remaining in the skillet and cook them over moderate heat, stirring frequently, for 3 or 4 minutes. Then stir in 1 tablespoon of flour and cook, stirring constantly, for a minute or two. Add the cream and cook, stirring until the sauce thickens slightly. Taste for seasoning. Pour the sauce over the cutlets and serve.
NOTE:In Germany, the venison cutlets are sauteed in butter alone. To avoid the danger of burning the butter, you may prefer to use 3 tablespoons of butter combined with 1 tablespoon of vegetable oil.
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