Venison medallions with raisin and pepper sauce

Ingredients for 4 servings:

• 800 g saddle of venison, wild boar or venison, boned
• 4 sprigs of thyme
• 4 strips of lemon peel
• 125 ml port wine, red
• 1 tbsp liquid honey
• 1 tsp pepper, green
• 50 g raisins
• salt and pepper
• 5 tbsp olive oil
• 200 ml Game stock
• 80 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 10 minutes

The meat is marinated overnight.

Trim the back fillets and cut into medallions. Finely chop the thyme and mix with the lemon zest, port wine, honey, green pepper, and raisins. Place the medallions in the marinade, cover, and refrigerate overnight. The next day, preheat the oven to 125 degrees Celsius. Remove the medallions from the marinade, pat dry, and sear on all sides in a large pan over medium heat in oil. Do not overcook, as the honey in the marinade will cause the meat to become too brown. Then place the pan with the medallions in the oven and cook for about 20-30 minutes. Remove the medallions from the pan and keep warm. Place the pan on the stove, heat, and deglaze the pan with the marinade and game stock. Bring the liquid to a boil and reduce slightly. Stir in the cold butter cubes with a whisk and season the sauce again.