Venison Sirloin Cutlets Forestiere

Ease of Preparation: Medium
Yield: 4 servings

Ingredients:

• 1 pound (454 g) venison sirloin
• ¼ cup (60 ml) juniper berries
• 1 tablespoon (15 ml) salt
• 2 ounces (56 g) dried mixed mushrooms
• 1½ cups (350 ml) water
• 2 ounces (57 g) butter
• Salt and pepper
• ½ red onion, thin slice
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) rye whisky
• 1 tablespoon (15 ml) rosemary leaves, chopped
• 1½ cups (350 ml) beef demi-glace
• ¼ cup (60 ml) whipping cream
• 3 ounces (85 g) butter, chilled, cubed
• 2 tablespoons (30 ml) olive oil

Method:

Trim sirloin into even ½ inch (1.25 cm) medallions.

In a mortar combine juniper berries and salt and crush with a pestle to make juniper salt.

Season the sirloin medallions with juniper salt.

In a small saucepan, combine the dried mushrooms and water and bring to a boil.

Cover and remove from the heat, steep for one hour.

Reserving both, remove the softened mushrooms and roughly chop, straining and reserving the liquid separately.

Season the venison pieces with salt and pepper.

In a large skillet, heat butter and oil together over medium-high heat.

Add venison cutlets and sear for 1 minute per side or until brown but not cooked through.

Remove cutlets from pan and set aside.

Repeat for all the cutlets, do not remove the pan from the heat or drain off the butter.

Add the onion, garlic, and reserved mushrooms to the hot pan and sauté for 2 minutes until translucent.

Add the rosemary and continue to cook for 1 minute.

Remove from heat, deglaze with the whisky, scraping up any stuck bits from the pan and return to the heat to reduce. Flambé (optional), if desired, igniting the alcohol and taking care to avoid the flames.

Add the reserved mushroom steeping liquid and the beef demi-glace to the pan, adjusting the heat to simmer for five minutes.

Add the cream, bring to a boil, and reduce for two minutes, until thick enough to coat the back of a spoon.

Remove the pan from heat and stir in the chilled butter.

Return the cutlets to the pan, heat for one minute and serve.