Chill the butter in spots on a plate in the freezer.
Crush the juniper berries in a mortar or press them lightly on a board with the blade of a large knife until smooth. Place the venison cutlets between 2 layers of a cut open freezer bag and gently pat flat with the bottom of a frying pan, season with salt and season with pepper.
Heat the clarified butter in a frying pan, dust the cutlets thinly with flour on one side, gently tap off the excess flour, and place the cutlets in the frying pan with the juniper berries, floured side down. Sear until hot, turn to the other side and finish roasting. This is done very quickly with thinly pounded cutlets. Lift out of the roasting pan and set aside.
Use the game stock to deglaze the pan, add the whipping cream and gin and simmer. Remove the roasting pan from the stove and let the cold butter flakes melt in the sauce. Season to taste with salt and freshly ground pepper, return the cutlets to the frying pan and heat briefly. Arrange the venison escalopes with the juniper sauce on plates.
Tip: As a side dish, the venison cutlets go well with chanterelle mushrooms and pretzel dumplings.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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