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Venison cutlets with mushrooms and Juniper berries

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Venison cutlets with mushrooms and Juniper berries In reply to
This is one of seven recipes I copied from a German Wild Game cookbook I had on loan while I was there. It also works well using puddle duck breasts:

The recipe calls for a wild mushroom that is not commonly found in the U.S. Over the nearly two decades I have been using this recipe, these are the substitutes that yield a complementary taste to the dish.

2 lbs of venison back strap medallions tenderized and flattened slightly with a meat tenderizing mallet
1 1/2 C of fresh sliced shitake mushrooms or honey mushrooms (Armallaria sp in season), you can also use wild Agaricus sp. found on most golf courses or their store bought domesticated cousins. If you use dried shitake mushrooms let them reconsitute in water overnight.
1 cup of half and half or cream-your choice
1/2 c of riesling white wine
4 tbsp butter or smart balance margarin spread (you can fry with this and it is actually quite good, as well as being an HDL stimulant)
Uncle Ben's long grain and wild rice mix or Far East longrain and wild rice mix (lower sodium content)

After the spice mix has been ground into a coarse powder, thoroughly rub it into both sides of the venison cutlets. Dip and roll the venison pieces in flour to coat, reserving the remaining flour and rub for addition later. In a braising pan, melt the butter over medium-high heat. Add the venison and cook 2-3 minutes per side. Venison should still me medium rare upon removal to a dish to rest. Add mushrooms and cook 3-4 minutes. Add the wine. When the alcohol has cooked-off, add in 1 -3 tbsp. of flour, depending on liquid cooked off the mushrooms and add the half and half, stirring frequently until the sauce thickens. Reintroduce the venison and sprinkle-in any remaining spice rub. Re-heat the venison and sauce, allowing the spices to marry over medium-low heat for approximately 10-15minutes and serve with long grain and wild rice.

A good Cabernet Sauvignon goes well with this dish since it is very rich.



Spice Rub
combine the following in a spice grinder:
12-14 whole juniper berries
ten black pepper corns
1-2 bay leaves
1/2-3/4 tsp of kosher salt

Rub this mix
Subject Author Views Date
Thread Venison recipes Dave Diefenderfer 170163 May 16, 2012, 5:23 AM
Post Re: Venison recipes
Don McCullough 165463 Aug 11, 2012, 7:26 PM
Thread Pumkin pie spice....
Steve McCullough 160310 Dec 30, 2012, 6:25 AM
Post Venison cutlets with mushrooms and Juniper berries
RLLigman 150920 Jan 9, 2014, 12:58 PM