Venison schnitzel

My friend Isabel says venison must be cooked either very slowly or very quickly. This dish falls into the latter category. I sometimes add stewed plums to the sauce or, even better, the pickled umeboshi plums from Japan. Alternatively, you can now buy umeboshi paste, and a teaspoon or two stirred into the sauce instead of the vinegar is very good.

If the piece of venison is in any way tough, marinate it overnight in olive oil or red wine, and then dry it carefully.<