Venison schnitzel with blueberry sauce

Ingredients for 4 servings:

• 4 venison schnitzels, approx. 130 g each
• 6 juniper berries
• 10 black peppercorns
• 2 tbsp flour
• some salt
• 2 tbsp rapeseed oil, for frying
• 1 small shallot(s), finely chopped
• 1 dl port wine
• 2 dl vegetable broth, strong
• 1 dl orange juice, freshly squeezed
• 2 tbsp jam, blueberry
• some cayenne pepper
• some ginger powder
• 1 tbsp chives, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 80 to 90 degrees Celsius (top and bottom heat). Finely crush the flour, peppercorns, and juniper berries in a mortar and pestle. Season the schnitzels with salt and coat them in the flour mixture. Heat the rapeseed oil in a frying pan and sear the schnitzels for one minute on each side. Place them on an ovenproof dish lined with a sieve and keep warm in the oven. In the same frying pan, melt the butter, add the shallot, and cook until well browned. Deglaze with the port wine and simmer briefly. Add the stock, orange juice, and marmalade, then reduce the mixture by half. Season to taste with salt, cayenne pepper, and a little ginger powder, and finish with a little cream. Serve the sauce on a warmed platter. Arrange the schnitzels on top and sprinkle with chives. Brussels sprouts and spaetzle go very well with this.