Pasta with Venison Cutlets

Ingredients

• 250 g band pasta
• Salt
• 300 g mixed mushrooms (e.g., button, king oyster, shiitake)
• 4 juniper berries
• 1 tsp peppercorns
• 8 small venison cutlets (≈80 g each)
• 2 tbsp flour
• 4 tbsp butter
• 400 ml red wine
• 200 ml heavy cream
• Pepper

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Clean the mushrooms thoroughly and halve or slice them according to size.

3. 3.

   Crush the juniper berries and peppercorns in a mortar. Rinse the meat, pat dry, rub with pepper and juniper, then coat in flour. Quickly sear in 2 tbsp hot butter on all sides. Remove and deglaze the pan with red wine. Reduce by half, add cream, and let thicken. Meanwhile, sauté mushrooms in remaining butter until crisp and add to sauce. Return cutlets to sauce and simmer gently for about 4‑6 minutes. Season with salt and pepper.

4. 4.

   Serve by arranging pasta on a plate, topping with mushrooms and meat.