Summary

Ingredients

• 12 deer medallions, 50 g each
• salt
• pepper
• some nutmeg
• 3 tablespoon butter
• 240 g chanterelles, ready to cook, alternatively frozen oods
• 50 g shallot (s), rouhly diced
• Pepper - grains, green, pickled, at will
• cognac
• Parsley, chopped
• 120 g morello cherries
• Vodka, at will
• Clove (s), ground
• cinnamon
• some gelatin, granulated
• Cranberries, as a jam

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Instructions

1. This dish was served to us in a restaurant with canned chanterelles. We didn`t like this, hence my fresher variant.
2. The evening before, marinate the cherries with vodka, season with clove powder and cinnamon and chill.
3. Carefully season the venison medallions with a little nutmeg, pepper and a little salt, fry in the heated butter for about 2 to 3 minutes on each side. Take out of the pan and keep warm. Deer meat should not be seasoned too much so that its own taste is retained. Dissolve the frying fat with a little cognac.
4. Halve large chanterelles. Fry the chanterelles and shallots vigorously in the frying fat, turning them, add a few peppercorns, season with salt and pepper. Add the parsley.
5. Warm the marinated cherries, thicken the sauce with a little gelatine dissolved in water and add cinnamon if necessary.
6. Pile the chanterelles in the middle of the preheated plate and pour the cherries over them. Pile 3 medallions over the chanterelles and garnish with a dollop of cranberries. Serve with potato croquettes. Then I serve an Eifel pomace or, alternatively, another fruit schnapps.