Summary

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

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Instructions

1. Thaw the venison medallions in the refrigerator overnight.
2. 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.
3. 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.
4. If necessary, tie the sauce with a dark sauce thickener.
5. Red cabbage, potato noodles or ribbon noodles go well with it.