John Myers
Contents
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Ingredients
- 4 piece Deer medallions
- Salt pepper
- 0,5 bunch Soup vegetables, diced
- 0,5 piece Onion, finely chopped
- 300 ml Venison
- 0,125 ltr Port wine
- 2 piece Bay leaves
- 1 piece Cinnamon stick
- 1 piece Star anise
- 5 piece Juniper berries
- 1 tsp Tomato paste
- 1 tsp Brown sugar
- 150 gr Frozen berry mix
Instructions
- For the sauce, fry the onion together with the soup vegetables until golden and brown lightly with a teaspoon of tomato paste and brown sugar. Deglaze with half of the venison, add a little port wine and the spices (bay leaves, cinnamon stick, star anise, juniper berries). Reduce everything together to half. Every now and then something
- Add the stock and port wine. Let it boil down until it is creamy. Then strain the sauce through a sieve and keep it warm.
- In the meantime, prepare the medallions, season with salt, pepper and sear them briefly on each side in a little butaris, then place the pan in the oven preheated to 60 degrees and leave there for about 10 - 12 minutes, then the deer is beautifully pink.
- Now we can devote ourselves to the side dishes: Cook the spaetzle and "fry" the porcini mushrooms in the pan with a little butter and a little chopped onion.
- Take the medallions out of the oven, wrap them in aluminum foil and keep them warm. Bring the sauce to the boil and then add the mixed berries. Season again to taste and then arrange everything on preheated plates.
Nutrition
Serving: 100gCalories: 44kcalCarbohydrates: 10.5gProtein: 0.2gFat: 0.1g
