Sautéed venison ribs
Preparation 30min. cooking 30min, Easy difficulty.
4 venison cutlets of 200 g each, 100 g of fresh mushrooms, 20 g of flour (about 1 spoon), 100 g of liquid cream, 60 g of butter, a few juniper berries, 1 bay leaf, salt and peppercorns.
In a mortar, crush the juniper berries, a few peppercorns, the bay leaf and a pinch of salt, then distribute the mixture obtained on the cutlets, washed and well dried. Clean the mushrooms with a cloth, then slice them.
Melt the butter in a pan, when it is hot, add the ribs and brown them well on the outside, while they must be shorn inside; then drain them from the cooking juices and keep them warm between sheets of absorbent kitchen paper.
Cook the mushrooms in the cooking juices of the ribs, after a few minutes add the flour and mix well, then pour the cream and let it thicken. Correct the salt if necessary.
Arrange the ribs with mushrooms on a serving plate, cover with the sauce and serve.