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Venison sirloin cutlets forestiere
Ingredients
- 1 pound (454 g) venison sirloin
- 1/4 cup (60 ml) juniper berries
- 1 tablespoon (15 ml) salt
- 2 ounces (56 g) dried mixed mushrooms
- 1 1/2 cups (350 ml) water
- 2 ounces (57 g) butter
- Salt and pepper
- 1/2 red onion, thin slice
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) rye whisky
- 1 tablespoon (15 ml) rosemary leaves, chopped
- 1 1/2 cups (350 ml) beef demi-glace
- 1/4 cup (60 ml) whipping cream
- 3 ounces (85 g) butter, chilled, cubed
- 2 tablespoons (30 ml) olive oil
Directions
- Trim sirloin into even 1/2 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, add dried mushrooms and water and bring to a boil, turn off heat, cover, and steep for one hour.
- Remove mushrooms, roughly chop and reserve the chopped mushrooms and liquid.
- Season the venison pieces with salt and pepper.
- In a large skillet, heat butter and oil over medium-high heat.
- Add venison cutlets and sear for one 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 two minutes until translucent.
- Add rosemary and cook for one minute.
- Deglaze with the whisky and flambé (optional).
- Add mushroom stock and beef demi-glace to the pan, simmer for five minutes.
- Add cream, reduce for two minutes.
- Remove the pan from heat and stir in the chilled butter.
- Return the cutlets to the pan, heat for one minute and serve.
