Venison Cutlets with Pears and Red Wine Juniper Sauce
Rinse the meat and pat dry. Whisk together the oil, red wine and the vinegar. Crush the juniper berries and add to the marinade. Add the cutlets, turning to coat and marinate 3 hours in the refrigerator. Heat the butter in a skillet. Pat the meat dry and saute until cooked through, about 5 minutes. Remove the meat.
Peel, quarter, core and cut the pears into wedges. Saute the pears in the meat drippings, scraping up the browned bits and add the juniper schnaps and 2 tablespoons of the marinade and sauté 3 minutes. Add the remaining juniper berries and the lemon juice and season with pepper. Return the meat to the pan and cook until heated through. Serve the meat with the sauce and cranberries.