Medallions Of Venison With Bramble Jelly Or Blackberries
Total Steps
7
Ingredients
10
Tools Needed
5
Ingredients
- freshly ground black pepper
- sour cream
- salt
- meat stock
- sugar
- red wine
- bramble jelly or blackberries
- seasoned flour
- unsmoked streaky bacon, cut into strips
- 2-3 medallions venison
Instructions
Step 1
Fry enough bacon very gently to extract enough fat to fry the medallions.
Step 2
Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper. Heat the bacon fat and fry the venison on a medium heat for 5-7 minutes, turning frequently. Transfer the venison to a warmed dish, place a teaspoon of jelly on each medallion, and keep warm while making the sauce.
Step 3
If using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon the blackberry mixture over the medallions as you would the jelly.
Step 4
Depending on the quantity being cooked, add enough meat stock to the pan.
Step 5
Boil briskly, stirring all the pan juices together. When the mixture starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning (salt and pepper). Pour the sauce over the venison.
Step 6
Serve with tiny Brussels sprouts and egg noodles, adding chestnuts if available.
Step 7
Apple sauce can also be added as a side dish.