Venison Cutlet

Ingredients

• 1 venison cutlet
• 3 tbsp red wine vinegar
• 5 tbsp butter
• 2 onions
• 2 carrots
• 12 juniper berries
• 125 ml red wine
• Salt
• ground pepper
• 150 g heavy cream
• 200 g chanterelles
• 200 g mushrooms
• 2 tbsp butter
• fresh herb sprigs (rosemary, thyme, marjoram)
• 1 bunch parsley (coarsely chopped)

Instructions

1. 1.

   Wash the venison cutlet the day before and remove skin and sinews. Soak a kitchen towel in vinegar and wrap the cutlet in it, refrigerate overnight. Take out 2 hours before roasting and pat dry. In a large pot heat butter and brown the cutlet on all sides. Remove. Wash, peel and finely dice carrots. Peel onions, finely chop and sauté with carrots in the pan liquid. 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 stock, pouring red wine on the side. After 15 minutes turn off the oven, open a crack and let the meat rest for 20 minutes.

2. 2.

   Meanwhile clean the mushrooms, then briefly brown them in hot butter and season with salt and pepper. Remove the meat from the pot, strain the sauce through a sieve and pass it through again.

3. 3.

   Separate fillets from bone, cut diagonally into thicker slices. Place the venison on a plate sprinkled with parsley and garnish with rosemary, thyme and marjoram leaves. Arrange the sautéed mushrooms around. Serve the sauce separately.