Chamois cutlets with mushrooms

Preparation:

Preparation: Soak the mushrooms in hot water and the dried fruit in the tea. In a pan, heat two tablespoons of oil and 30 g of butter, brown the ribs for about 10 minutes on each side, adjust the salt. Remove them and place them on the serving plate. In the same pan, put two tablespoons of sugar, let it color over high heat for a few minutes and before it starts to caramelize, add the vinegar. Stir and, still on a high flame, let the liquid reduce by about half. Add the drained dried fruit, the hot broth, three juniper berries and bring to the boil for 5 minutes. Remove the fruit and arrange it around the ribs. Mix the remaining butter into small flakes into the cooking sauce, add the mushrooms into thin slices, cover and cook, adding a spoonful of hot water at a time if necessary. Adjust the salt, pour the hot mushroom mixture over the ribs and serve. Accompanying wines: Alto Adige Cabernet "Riserva" DOC, Tignanello VdT From Tuscany, Duca Enrico IGT From Sicily.