Venison Cutlets with Forest Mushroom Sauce

Ingredients

• 8 venison cutlets (≈80 g each)
• 200 g forest mushrooms
• 4 juniper berries
• 1 tsp peppercorns
• 2 tbsp flour
• 4 tbsp butter
• 400 ml red wine
• 200 ml whipping cream
• 4 thyme sprigs
• Salt
• ground black pepper

Instructions

1. 1.

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

2. 2.

   Crush the juniper berries and peppercorns in a mortar. Rub the meat with this mixture and coat it in flour. Quickly sear all sides in 2 tbsp hot butter. Remove and deglaze the pan with red wine. Add thyme and reduce by half. Then add cream and let thicken to a silky consistency. While that simmers, sauté the mushrooms in remaining butter until crisp and add them to the sauce. Place the cutlets back into the sauce and cook over low heat for about 4‑6 minutes until pink inside. Season with salt and pepper. Serve with spaetzle or your choice of side.