Stuffed Venison Escalope

Have fun preparing this mushroom dish!

For the juniper butter, whisk 3 tbsp butter until creamy. Crush the juniper berries well in a mortar and mix into the butter with the gin, sea salt, grated white bread and a little ground pepper.

Thinly plate the venison cutlets between a freezer bag.

Sauté the shallots, stir in sage leaves and new seasoning. Form this mixture onto the cutlets. Fold each cutlet and press the edges well. If necessary, fix with a wooden stick. Season the outside of the cutlets with salt and pepper and sear them briefly on both sides in a frying pan with olive oil. Brush with juniper butter and cook at 180 °C (convection oven) for another 5 minutes.

This goes very well with black salsify gratin or possibly potato gratin (=> recipe “Black salsify gratin with ham and dried porcini mushrooms” from the

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