Sliced Venison with Juniper Sauce

Put the chopped juniper berries in a suitable bowl with the venison. Pour the milk over it and mix well. Leave to stand in the refrigerator for at least an hour.

Preheat the oven to 80 °C and heat a plate.

Drain the milk and dry the meat with kitchen roll. Season with salt and pepper. Meanwhile, fry the meat in portions in the hot clarified butter for about two minutes. Put it into the preheated plate and warm it briefly in the 80 °C hot stove.

Add the butter to the roast. Sauté the shallot in it. Add the game pepper sauce or possibly the game stock and cook the whole thing until it is well half done. Now add the juniper schnapps and the cream and reduce the sauce until it thickens slightly. Season to taste with salt and freshly ground pepper.

Put the venison in the sauce and serve it on the spot.

(*) Instead of venison you can also use venison or possibly venison.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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