John Myers
Deer Medallions with Rose Hip Sauce
The perfect deer medallions with rose hip sauce recipe with a picture and simple step-by-step instructions.
- 4 Deer medallions a 150g
- Salt
- Pepper
- For the sauce
- 200 ml Wild fund
- 125 ml Red wine
- 3 Juniper berries
- 3 tbsp Rosehip Jam
- Salt
- Pepper
- Cinammon
- 100 ml Sour cream
- Cornstarch to thicken the sauce
- Pat the deer medallions dry. Heat the clarified butter in a pan and fry the venison medallions for about 1 minute per side at full heat, remove and let relax in the oven at about 70 – 80 * degrees for about 5 minutes.
- Put the game stock in the pan and simmer the meat stock. Pour in the red wine, add the juniper berries and let it boil down. Then pour the sauce through a sieve into a saucepan (don’t like to leave the juniper berries in the sauce) add jam, thicken with cornstarch.
- Stir in the sour cream and season with salt, pepper and cinnamon. Put the deer medallions on the plate and pour the sauce over them. We had napkin dumplings and red cabbage as side dishes.
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