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An adaptation of a well known Viennese recipe, Wildbretkoteletten (vild-brct-kot-er-lct-cn) needs to be prepared the day before you wish to serve it, but it is well worth the time and effort involved. Serve with sauteed courgettes and boiled nezo potatoes.

4 large venison cutlets

1 teaspoon salt

1 teaspoon black pepper

2 oz. butter

2 fl. oz. brandy

4 oz. canned green peppercorns, drained

1 tablespoon redcurrant jelly

6 fl. oz. double cream

6 fl. oz. red wine

4 fl. oz. olive oil

1 large onion, thinly sliced

2 garlic cloves, crushed

6 black peppercorns

1 tablespoon chopped fresh basil or

½ teaspoons dried basil

First make the marinade. In a large, shallow dish, combine all the marinade ingredients and stir well to blend. Add the venison cutlets to the dish and set aside at room temperature for 24 hours, basting occasionally. Remove the cutlets from the marinade and pat them dry with kitchen paper towels. Reserve the marinade. Rub the cutlets with the sail and pepper and set aside.

In a frying-pan large enough to hold die cutlets in one layer, melt the butter over moderate heat. When the foam subsides, add the cutlets and fry them for 5 minutes on each side or until they are evenly browned. Strain the reserved marinade over the cutlets and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the mixture, turning the cutlets over occasionally for 15 to 20 minutes or until the cutlets are tender when pierced with the point of a sharp knife. Using a slotted spoon, trans-fer the cutlets to a warmed serving dish. Set aside and keep hot.

Reduce the heat to very low and stir in the brandy, green peppercorns, red-currant jelly and cream. Cook the sauce for a further 5 minutes, stirring constantly. Remove the pan from the heat and pour the sauce over the cutlets. Serve immediately.

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