Venison Escalope with Juniper Cream

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Pasta dishes are just always delicious!

Warm up the wine (1) with the bay leaves, cloves and cinnamon (do not bring to a boil), infuse for 10 min. with the lid closed and sieve.

Stir the cream in a frying pan with the flour, mix with the crushed juniper berries and the sieved wine. Heat over low heat, stirring continuously with a whisk, do not make.

Season the venison cutlets lightly on both sides with salt and pepper and sear in butter until very close to brown (pink inside). Remove and keep warm.

Extinguish the gravy with the wine (2), make it light. Add juniper sauce, heat but do not make. Salt, add the cognac, put on fire for a minute, then add to the venison cutlets.

Serve with pasta or mashed potatoes.

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