Venison Cutlet

Ingredients

• 1 venison cutlet
• 3 tbsp red wine vinegar
• 5 tbsp butter
• 2 onions
• 2 carrots
• 12 juniper berries
• 0.125 l red wine
• salt (pepper)
• 150 g heavy cream
• 400 g chanterelles
• 2 tbsp butter
• 350 g waxy potatoes
• 2 sprigs fresh thyme

Instructions

1. 1.

   Wash the venison cutlet the day before and remove skin and sinews. Soak a kitchen towel with vinegar, wrap the cutlet in it, and refrigerate overnight. Two hours before roasting, take out and pat dry. In a large roasting pan heat butter and sear the cutlet on all sides. Remove. Dice carrots finely after washing and cleaning. Peel onions, finely chop, and sauté with carrots in the pan fond. Add juniper berries and place the cutlet back with the meat side up. Lightly salt and pepper. Set oven to 250°C and roast for 15 minutes. Continuously baste with cream and fond, pouring red wine from the side. After 15 minutes turn off the oven, open a slit, and let the meat rest for 20 minutes.

2. 2.

   Meanwhile clean chanterelles. Peel potatoes, dice finely, and cook in salted water for about 20 minutes until tender. Drain and set aside. Quickly sauté mushrooms in hot butter. Remove meat from pan, strain sauce through a sieve and pass it through a fine mesh.

3. 3.

   Separate fillets from the bone, cut diagonally into thicker slices. Arrange venison on a plate with the bone decoratively, sprinkle thyme or marjoram leaves, and serve alongside potatoes, chanterelles, and sauce.