Roe Deer Cutlets with Juniper

Ingredients

• roe deer cutlets
• heart-shaped croûtons
• 1 small glass of juniper brandy
• 1 juniper berry
• 1 decilitre double cream
• lemon juice
• a few spoonfuls of stiff sauce Poivrade
• hot marmalade

Instructions

1. Sauté the cutlets and dish them in a turban, interspersing them with fried heart-shaped croûtons.
2. Deglaze the sautoir with a small glass of flamed juniper brandy.
3. Add a pulverised juniper berry and a decilitre of double cream, and reduce the cream by half.
4. Finish with a dash of lemon juice and a few spoonfuls of stiff sauce Poivrade, and coat the cutlets with this sauce.
5. Serve separately a timbale of hot marmalade, barely sweetened.