Venison Cutlets, Polish Fashion

Ingredients

• 8 to 10 slices from a leg of venison
• 1 oz. of clarified butter
• 12 juniper berries
• a gill of wine vinegar
• a table-spoonful of meat glaze
• 1 pint of veloute or allemande sauce
• half an ounce of fresh butter

Method

1. 1

   Cut and flatten venison slices, broil in clarified butter until browned.

2. 2

   Prepare sauce with crushed juniper berries, vinegar, meat glaze, and veloute; simmer and strain.

3. 3

   Whisk in fresh butter, pour over venison, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 74. The excerpt below is the record exactly as published.

Venison Cutlets, Polish Fashion.) Cut 8 to 10 slices ^ an inch in thickness from a leg of venison, flatten each slice with a cutlet bat and trim neat- ly. Heat up an ounce of clarified butter in a saute-pan and broil the slices over a brisk fire until they are nicely browned on both sides. Have ready a sauce prepared in the following manner : crush 12 juniper berries and cook them with J a gill of wine vinegar ; to this add a table- spoonful of meat glaze, '| pint of veloute or allemande sauce, and let simmer gently for 10 to 15 minutes. Strain the sauce, season, and whisk in half an ounce of fresh butter

Cook this with the app: pantry check, scaling, and the assistant.