Summary

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

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.