Venison Escalope in Juniper Cream Sauce

Tenderly flatten venison cutlets (between cling film). Season with salt and pepper. Fry in oil that is not too hot, turn and fry on the second side for about 2-3 minutes over as moderate a heat as possible. Remove from pan and let rest. Deglaze the pan with a little brandy, pour in the cream and allow to boil down briefly. Dust with a little flour if necessary. Season to taste with crushed juniper seeds, salt, pepper and parsley. Add the roasted venison fillets and the meat juices to the sauce and allow to simmer briefly, but do not bring to the boil again (the meat would become hard). Arrange on warmed plates and garnish with cranberries.

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