• 10 whole juniper berries
  • 5 whole black peppercorns
  • 1 small bay leaf, crumbled
  • 1/2 teaspoon salt
  • 6 six-ounce venison cutlets, preferably from the leg, cut 1/2 inch thick and pounded slightly
  • 1/2 cup plus 1 tablespoon flour
  • 4 tablespoons butter
  • 1 cup thinly sliced mushrooms
  • 3/4 cup light cream


With a mortar and pestle, pulverize the juniper berries, peppercorns, crumbled bay leaf and salt together. Then firmly press the mixture, with your fingertips, into both sides of the venison cutlets. Dip the cutlets into the 1/2 cup of flour and shake off any excess. In a heavy 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add the cutlets (in two batches if they crowd the pan), and cook for 2 or 3 minutes on each side, regulating the heat so they color evenly without burning. Don't overcook; when done, the cutlets should be slightly pink inside. Place the cutlets on a heated platter and cover with foil to keep warm while you prepare the sauce.

Add the sliced mushrooms to the fat remaining in the skillet and cook them over moderate heat, stirring frequently, for 3 or 4 minutes. Then stir in the 1 tablespoon flour and cook, stirring constantly, for a minute or two. Add the cream and cook, stirring until the sauce thickens slightly. Taste for seasoning. Pour the sauce over the cutlets and serve.

Note: In Germany, the cutlets are sauteed in butter alone. To avoid the danger of burning the butter, you may prefer to use 3 tablespoons of butter combined with 1 tablespoon of vegetable oil.

Serves 6

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Submitted 6/13/05.
Source: Time-Life Foods of the World
Submitted By: Joy Bowers
Rehschnizel mit Pilsen