Venison with rosehip sauce

Ingredients for 4 servings:

• 4 pieces of venison (venison fillet), 150 g each
• 60 g smoked bacon, streaky
• 1 onion(s)
• Clarified butter
• salt and pepper
• Juniper berries, crushed
• some flour
• 250 ml soup (beef soup)
• 125 ml red wine
• 3 tbsp jam (rosehip jam)
• 100 ml sour cream
• 4 prunes
• lemon juice
• 2 tbsp brandy

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the prunes into thin strips and marinate with brandy and lemon juice. Dice the bacon. Peel and finely chop the onion. Lightly pound the venison fillets and season with salt and pepper. Heat clarified butter in a frying pan, coat the venison fillets in flour and fry on both sides for 3 to 4 minutes. Remove from the pan and keep warm. Roast the bacon and onion in the remaining cooking liquid. Add the juniper berries, dust with flour, and fry thoroughly. Pour in the soup and red wine. Reduce to low. Stir in the prunes with the marinade, blackcurrant jam, and sour cream. Season with salt, pepper, and cinnamon. Let the venison fillets simmer in the sauce for another 5 minutes without boiling. Serve with the sauce and serve with dumplings, pasta, and parsley potatoes.