All Easy Recipes. Cook all that you can cook. Pan - Fried Venison Cutlets With Cream Sauce
(Wildbret - Koteletten)
 
What You Need:            (To Serve: 4 to 6)
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THE MARINADE
  • 1 cup dry red wine
  • 2 cups water
  • 5 crushed juniper berries
  • ¼ teaspoon thyme
  • 2 bay leaves
  • 1 cup coarsely chopped onions
  • ½ teaspoon finely chopped garlic
  • ½ teaspoon freshly ground black pepper

    THE CUTLETS
  • 12 four-ounce cutlets, about 3/8 inch thick, cut from a boned saddle of venison
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Flour
  • 3 tablespoons butter
  • 2 tablespoons lard

    THE SAUCE
  • 1 cup heavy cream
  • 2 tablespoons red currant jelly
  • ½ teaspoon fresh lemon juice
  • Salt

    • How To Cook:
    THE MARINADE:
    1. In a large shallow glass, stainless-steel or enameled baking dish, combine the wine, water, juniper berries, thyme, bay leaves, onions, garlic and pepper.

    2. Add the cutlets and moisten them thoroughly with the marinade.

    3. Marinate the cutlets for 2 hours at room temperature or 4 hours in the refrigerator. Remove the cutlets, and strain and reserve the marinade.

    THE CUTLETS:
    1. Pat the cutlets dry with paper towels and sprinkle them with salt and a few grindings of pepper. Dip them in flour and vigorously shake off the excess.

    2. In a heavy 10- or 12-inch skillet, heat the butter and lard over medium heat. When the foam subsides, add the cutlets - a few at a time cooking them over high heat for 2 or 3 minutes on each side, or until they are well browned.

    3. Arrange them on a heated platter, and pour off all but a thin film of fat from the skillet.

    THE SAUCE:
    1. Pour ¾ cup of the marinade through - a strainer into the skillet. Bring it to a boil and boil about half of it away while scraping in any brown bits that cling to the bottom and sides of the skillet.

    2. Return the cutlets to the skillet and simmer them on low heat for 5 minutes, basting them every 2 or 3 minutes, then arrange them on a heated serving platter.

    3. Stir the cream, currant jelly and lemon juice into the skillet. Simmer until the jelly dissolves, stirring almost constantly. Taste the sauce for seasoning, then pour it over the cutlets and serve.
    		 
    		 
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