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Marinate the cutlets in oil, salt, and pepper for a couple of hours. Heat about a third of the butter and brown both sides of the cutlets. Crush a couple of juniper berries, add them to the juices and dilute with Madeira. Add the game broth and let the liquid simmer until it is somewhat reduced, pass it through a sieve and smooth by adding a pat of butter.
Clean, salt and pepper the mushrooms; douse them in lemon juice, and cook in the remaining butter. Serve the cutlets covered with the mushrooms.
Sweet chestnuts, red cabbage, and poached pears are delightful accompaniments.
Simmer for 15-18 minutes and remove bay leaf before serving.
4 venison cutlets
salt & black pepper
1/2cup butter 4oz/100g
1/2cup Madeira 1/4pt/140ml
1/2cup game broth 1/4pt/140ml
4oz mushrooms 100g