Venison Schnitzel in Juniper Sauce

venison schnitzel in juniper sauce

Venison Schnitzel in Juniper Sauce

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Venison is an underrated meat, and juniper is the perfect seasoning. This recipe is all about the juniper, so if you love the flavor of gin, give it a try.
Servings: 4
Calories: 696


  • 4 venison slices each weighing 6 oz
  • 3 tablespoons olive oil
  • 5 tablespoons dry red wine
  • 2 tablespoons cider vinegar
  • 5 juniper berries crushed
  • 4 slices white bread
  • 4 oz butter
  • salt and freshly milled black pepper
  • 6 tablespoons gin
  • 1/4 pint double cream
  • lemon juice


  • Remove any skin from the venison. Beat the oil with the red wine, vinegar and half the crushed juniper berries. Marinate the meat in this mixture for 2 - 3 hours.
  • Cut the crusts off the bread. Heat 2 tablespoons of the butter in a frying pan and fry the bread until golden brown, then transfer it to a plate and keep hot.
  • Fry the venison in the remaining butter for 4-5 minutes each side, salting each side once cooked. Then arrange the venison slices on the bread.
  • Dilute the juices in the pan with the gin. Whip 2 tablespoons of the cream until stiff. Stir 2 tablespoons of the marinade, the remaining cream and crushed juniper berries and the lemon juice into the sauce, then season with pepper.
  • Bring to the boil, mix with the whipped cream and serve with the venison.
  • Serve with: warm apple sauce.
Calories: 696 kcal
Carbohydrates: 16 g
Protein: 42 g
Fat: 49g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 246 mg
Sodium: 425 mg
Potassium: 656 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1144 IU
Vitamin C: 4 mg
Calcium: 102 mg
Iron: 7 mg
Ingredients Game, Venison
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