Lesach Valley Venison Veal Escalope with Mushroom Sauce

Marinate the venison veal cutlets the day before with pepper, lemon juice, freshly chopped thyme and oil. The next day, drain the cutlets and lightly salt them. Fry in a hot pan on both sides so that they are still pink inside. Remove and keep warm. Finely chop the shallots and finely slice the cleaned mushrooms. Now fry the shallots and mushrooms in the remaining fat. Dust lightly with flour, deglaze with red wine and pour in game stock. Reduce to the desired consistency. Finally, add a shot of juniper schnapps and thicken the sauce with whipped cream. Arrange the venison escalopes on warmed plates, pour the sauce over them and sprinkle the chopped parsley on top.

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