Deer Medallions in Smart Cranberry Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g deer meat (medallions), frozen, not marinated
- 1 teaspoon rapeseed oil
- 100 ml cream
- 2 tablespoon sour cream
- 1 tablespoon cranberries, from the glass
- 1 shot rum, white
- salt and pepper
- Sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Thaw the venison medallions in the refrigerator overnight.
- Dry well and remove all tendons with the parrying knife. Fry in oil, season with salt and pepper and immediately put aside on a plate.
- Add the cream, sour cream and cranberries to the roast, deglaze with a dash of rum and season with salt and pepper. Put the steaks in and let them steep until they are medium on the inside.
- If necessary, tie the sauce with a dark sauce thickener.
- Red cabbage, potato noodles or ribbon noodles go well with it.
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