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
Deer Medallions Winemaker Art
Deer Medallions Winemaker Art

Instructions

  1. Wash and halve the grapes.
  2. 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.
  3. 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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