Venison Escalopes with Red Wine

Ingredients:

6 escalopes of venison (preferably cut from the haunch), about 175g apiece
1 small onion, finely chopped
1 bay leaf
2 springs fresh parsley
8 juniper berries
300ml dry red wine
1 tbsp butter
1 tbsp vegetable oil
2 tbsp redcurrant jelly
salt and freshly-ground black pepper, to taste

Method:

Arrange the venison in the base of a large, shallow, dish and sprinkle the onions, bay leaf, parsley and juniper berries over the top. Pour in the wine then cover and place in the refrigerator to marinate for at least 4 hours (preferably over nigh), turning the escalopes occasionally to ensure even coating.

Heat the butter and oil in a large frying pan and when hot drain the veal (reserve the mariande) and fry in the pan for about 3 or 4 minutes on each side, or until done to your preference. Transfer to a warmed serving plate and set aside to keep warm.

Strain the marinade into the frying pan and stir to combine with the pan juices. Increase the heat and boil the mixture briskly for about 4 minutes, or until the sauce has reduced. Stir-in the redcurrant jelly and season to taste. Continue cooking for 2 minutes, stirring frequently then arrange the meat on serving plates, pour the sauce over the top and serve.