Venison Escalope in Juniper Sauce

Using the blade of a large knife, lightly flatten the juniper berries on a board. Place butter in flakes on a plate and refrigerate. Lightly flatten the venison cutlets, season with salt and season with pepper.

Heat clarified butter in a frying pan, cover the cutlets thinly with flour on one side, carefully tap off the excess flour and place in a frying pan together with the juniper berries, floured side down. Sear the cutlets until hot, turn to the other side and finish roasting. Lift out of the roasting pan and keep warm.

Use the game stock to dissolve the gravy, add the whipping cream and gin and simmer. Remove the roasting pan from the kitchen stove and assemble the sauce with the butter flakes. Season to taste with salt and freshly ground pepper, return the cutlets to the frying pan and heat briefly.

Arrange the venison cutlets with the juniper sauce on plates.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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