Deer in a Crêpe Wrapper

Ingredients

• 125 g flour
• 250 ml milk
• 2 Eggs
• 1 packet frozen basil
• 2 tsp basil paste (from jar)
• Salt
• Pepper
• 1 thawed deer cutlet (about 800 g boneless)
• 800 ml game stock
• 5 juniper berries
• 2 Bay leaves
• 2 tbsp oil

Instructions

1. 1.

   Whisk flour with milk to make the batter. Stir in eggs, frozen basil and basil paste. Season with salt and pepper. Remove any tendons and skin from the meat. Bring the game stock with juniper berries and bay leaves to a boil, then reduce to low‑medium heat.

2. 2.

   Poach the meat in the stock for 10–12 minutes until pink (do not let it boil). Meanwhile, heat 1 tbsp oil in a large pan and bake two thin crêpes one after another. Lift the meat from the stock, drain, and roll each slice of deer into a crêpe. Slice and serve.