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Venison medallions with pepper sauce

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Ingredients for 4 servings:

  • 1 saddle of venison, boned, cut into medallions
  • Game spice
  • Salt
  • Oil for frying
  • 200 ml Game stock
  • 100 ml port wine, red
  • ½ tsp cubeb pepper or other black pepper, coarsely crushed
  • some cornstarch to bind

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Season the medallions with game spice and gently fry in oil. Then place them on a plate and cook in a preheated oven at 100°C (top/bottom heat) for about 15 minutes. Meanwhile, bring the game stock and port wine to a boil in the pan. Add ground pepper and let it simmer for a while. Thicken with cornstarch, if desired, and season with salt and a pinch of sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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