Cut the venison into ¾ inch thick slices, allowing 1 slice per person.
Season and marinate for 36 hours.
Heat a large frying pan,
Put in enough butter to cover the bottom.
Dry the venison slices
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
Cook until the meat is tender (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
Add the juniper berries, crushed.
Add the lemon juice.
Spoon the sauce over the meat and garnish with lemon butterflies.
Serve with seasonal vegetables and potatoes.