John Myers
Ingredients for 1 servings:
- 300 g venison medallions
- 250 ml red wine
- 1 large onion(s), red
- 2 bay leaves
- 50 ml Cremefine
- e.g. salt and pepper
- e.g. paprika powder
- e.g. tomato paste
- e.g. dried oregano
- some clarified butter
- 2 tbsp, heaped cranberries
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours
Finely chop the venison medallions and onions and fry them in clarified butter. Season with sea salt, freshly ground pepper, oregano, and paprika, then add the tomato paste and bay leaves. Deglaze with red wine, adding it a little at a time and slowly reducing it. Then add the crème fraîche and bring to a boil with the cranberries. Simmer everything over low heat for about 2 hours. If it gets too thick, add a little more red wine at a time. Spätzle (spaetzle) is a wonderful accompaniment.
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