Venison sirloin cutlets forestiere

By Derek Dammann
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  • 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


  1. Trim sirloin into even 1/2 inch (1.25 cm) medallions.
  2. In a mortar combine juniper berries and salt and crush with a pestle to make juniper salt.
  3. Season the sirloin medallions with juniper salt.
  4. In a small saucepan, add dried mushrooms and water and bring to a boil, turn off heat, cover, and steep for one hour.
  5. Remove mushrooms, roughly chop and reserve the chopped mushrooms and liquid. 
  6. Season the venison pieces with salt and pepper.
  7. In a large skillet, heat butter and oil over medium-high heat. 
  8. Add venison cutlets and sear for one minute per side or until brown but not cooked through. 
  9. Remove cutlets from pan and set aside. 
  10. Repeat for all the cutlets, do not remove the pan from the heat or drain off the butter.
  11. Add the onion, garlic, and reserved mushrooms to the hot pan and sauté for two minutes until translucent. 
  12. Add rosemary and cook for one minute.
  13. Deglaze with the whisky and flambé (optional).
  14. Add mushroom stock and beef demi-glace to the pan, simmer for five minutes.
  15. Add cream, reduce for two minutes.
  16. Remove the pan from heat and stir in the chilled butter.
  17. Return the cutlets to the pan, heat for one minute and serve.

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