Venison Cutlets Polonaise

Ingredients

• CUT eight to nine small slices
• an ounce of clarified butter
• Crush twelve juniper berries
• half a gill of wine vinegar
• a tablespoonful of meat glaze
• half a pint of Velouté sauce
• season
• half an ounce of fresh butter

Method

1. 1

   Cut the venison slices, flatten with a cutlet bat, and trim neatly.

2. 2

   Season with salt and pepper; egg and crumb lightly.

3. 3

   Heat clarified butter in a saute pan and fry the slices until light brown on both sides.

4. 4

   Prepare the sauce by crushing juniper berries and cooking them with wine vinegar, adding meat glaze and Velouté sauce, simmering for 10-15 minutes.

5. 5

   Strain the sauce, season, and whisk in fresh butter.

6. 6

   Arrange the cutlets in a dish, pour over the sauce, and serve hot.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 94. The excerpt below is the record exactly as published.

VENISON CUTLETS POLONAISE CUT eight to nine small slices (half an inch thick) from a leg of venison ; flatten each slice with a cutlet bat and trim neatly. Season with salt and pepper ; egg and crumb lightly. Heat up an ounce of clarified butter in a saute pan and fry the slices over a brisk fire until they are light brown on both sides. Have ready a sauce prepared in the following manner : — Crush twelve juniper berries and cook them with half a gill of wine vinegar ; to this add a table- spoonful of meat glaze, half a pint of Velout6 sauce and let simmer gently for ten or fifteen 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.