Deer Medallions Winemaker Art
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g rapes, reen, seedless
- 1 onion (s), finely diced
- 1 chilli pepper (s), red, finely diced
- 70 grams sugar
- 4 tablespoon vinegar (white wine vinegar)
- 50 g walnuts, chopped
- pepper
- salt
- 8 deer medallions a 60 g
- 2 tablespoons oil
- 4 slices bacon
Print Recipe
Pin Recipe Instructions
- Wash and halve the grapes.
- Caramelize the sugar in a saucepan over medium heat until golden brown. Deglaze with white wine vinegar, add onions and chilli and cook until the caramel has dissolved. Add grapes and simmer uncovered for 8 to 10 minutes. Mix in the walnut kernels. Salt, pepper and let cool.
- Salt and pepper the venison medallions, fry in hot oil for 1/2 minute on each side. Then fry on each side for another 2 to 3 minutes on each side. Fry the bacon in a pan and serve with the grapes.
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