
Venison Schnitzel in Juniper Sauce
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.
Ingredients
- 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
Instructions
- 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