Ingredients

Loin or haunch of venison       Marinade
Butter                                      6 Juniper berries
Juice of half a lemon                Lemon butterflies or slices
Seasoning

Method

Cut the venison into ¾ inch thick slices, allowing 1 slice per person.
Season and marinate for 36 hours.

Heat a large frying pan, and put in enough butter to cover the bottom.
Dry the venison slices and put into the fat.  Fry over a moderate heat until brown on one side, turn over and brown on the other.  This should take about 20 minutes. 

Turn the heat very low, cover the pan and cook until the meat is tender for approximately a further 20 minutes.

Lay the slices, overlapping, down a long serving dish and keep warm.
Strain the marinade into the pan and oil briskly. Adjust the seasoning and add the juniper berries, crushed, and the lemon juice.

Spoon the sauce over the meat and garnish with lemon butterflies.

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