Venison Cutlets with Burgundy Sauce

Ingredients

• 3 lbs. venison cut from the leg
• 2 to 3 tablespoonsful Madeira
• 6 oz. butter
• 2 oz. mushrooms
• 2 juniper berries
• ½ pint Burgundy sauce
• A drop or two of lemon juice
• Salt and pepper

Method

1. 1

   Cut the meat up into slices, beat it a little, sprinkle with salt and pepper, roll in flour and fry in the butter for 10 minutes.

2. 2

   Make a Burgundy sauce, add to it the mushrooms, juniper berries, Madeira and lemon juice, and serve with the venison cutlets.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 34. The excerpt below is the record exactly as published.

Venison Cutlets with Burgundy Sauce.) 3 lbs. venison cut from the leg. 2 to 3 tablespoonsful Madeira. 6 oz. butter. 2 oz. mushrooms. 2 juniper berries. \\ pint Burgundy sauce. A drop or two of lemon juice. Salt and pepper

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