John Myers
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Fawn Wrapped in Bacon with Tipsy Prunes
The perfect fawn wrapped in bacon with tipsy prunes recipe with a picture and simple step-by-step instructions.
for the prunes
- 18 piece Prunes
- 18 piece Port wine
for the deer
- 1 whole Fawn back
- Salt and pepper
- 18 Slices milder Breakfast bacon
- Oil
- Wild cream sauce
Preparation the day before: Wild cream sauce & prunes
- The wild cream sauce can possibly be prepared the day before … Recipe under: Basic recipe: Fine wild cream sauce … if you want the prunes with a strong port wine taste, you should cover them with port wine the day before
Preparation of the fawn’s back
- First remove all sinews and skins from the meat – then carefully remove it from the bones – either process the bones and meat waste into a strong game stock recipe under: Basic recipe: Ice cream sauce for game dishes … Also freeze meat waste first so that you can use it later
preparation
- Divide the loosened venison fillet into smaller, thicker medallion pieces – season with salt and pepper – wrap each piece with a slice of very mild breakfast bacon – fry all over in hot oil – then distribute the prunes in the pan evenly between the venison fillet pieces – the already prepared wild cream sauce add and let it finish cooking in the oven for 30 minutes at 100 degrees
Side dishes
- We had a fine port wine red cabbage and cranberry serviette dumplings. You can find the recipe for the serviette dumplings under: Cranberry – Napkins – Dumplings
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