4 venison escalopes
2 shallots, diced
1 tbsp olive oil
6 juniper berries
1 glass red wine
250ml beef stock
1 punnet fresh raspberries
Heat the oil in a small saucepan and fry the shallots until soft and then add the juniper berries, port, and some cracked pepper. Cook until the port has almost evaporated, then add the red wine, reduce the quantity of liquid by half and then add the stock.
Reduce the liquid again by half and then remove from the heat, passing through a fine strainer to remove the pepper and juniper berries. Discard and leave the sauce to rest away from the heat.
Place a knob of unsalted butter in a frying pan and once melted add the escalopes and cook for approximately 2 minutes on each side. Remove the venison from the frying pan and leave to rest for one minute while the sauce is put back on the heat and brought back to the boil.
Serve the escalopes with the sauce poured over.
Source: Olivier Bertho