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Venison CutletsFor this dish, cutlets from a young, well-hung deer are preferable, otherwise they will take a long time to cook and would require marinating for 24 hours. The whisky sauce lends a distinctive flavour to the game.

 

serves totaltime preptime cookingtime
4 persons 2 hours
20 minutes
20 minutes 2 hours

 

{tab Ingredients}

  • 6 Venison Cutlets
  • 50 grams Green Streaky Bacon
  • 1 medium Onion
  • 2 medium Carrots
  • 2 sticks Celery
  • 1 medium Lemon, juiced
  • 12 Juniper Berries
  • 1 teaspoon Thyme, dried
  • Salt & Black Pepper
  • 37 grams Butter
  • 25 grams Plain Flour
  • 300 ml Stock or Water
  • 2 tablespoons Whisky
  • 2 dessertspoons Cranberry Sauce
  • 1 small Orange, juiced

Garnish:

  • Bread Croûtons
  • Whole Cranberries
  • Orange Wedges

{tab Instructions}

  1. Trim the venison cutlets and beat them lightly to flatten them.
  2. Remove the rind and gristle from the bacon and chop the rashers roughly.
  3. Peel and finely chop the onion, carrot and celery.
  4. Rub the cutlets with lemon juice and crush juniper berries in a mortar or with the blade of a knife.
  5. Mix with the thyme, and add a few twists of pepper, rub this mixture into both sides of each cutlet.
  6. Heat the butter in a flame-proof casserole dish and fry the bacon over low heat until the fat runs.
  7. Turn up the heat and brown the cutlets briskly on both sides, then remove from the casserole.
  8. Fry the onion, carrots and celery until lightly coloured, season with salt.
  9. Sprinkle the flour over the vegetables and cook over low heat until the mixture is light brown.
  10. Blend in the stock and the whisky, bring the sauce to simmering point.
  11. Put the cutlets back in the sauce, making sure that it just covers the top of the meat, if necessary add a little more stock.
  12. Cover the dish with a lid and cook in the centre of a pre-heated oven, at 160˚C for about 1 hour 30 minutes or until the meat is tender.
  13. Remove the cutlets from the dish and keep them warm.
  14. Add the cranberry sauce and orange juice to the sauce, adjust the seasoning and sharpen to taste with lemon juice.
  15. Arrange the cutlets upright round a mound of celeriac or chestnut and potato purée, intersperse the cutlets with fried bread croûtons and garnish with whole cranberries and peeled orange wedges.
  16. Paper frills may be fixed to the cutlets.
  17. Pour the sauce into a warmed sauce boat and serve separately.

{/tabs}

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