Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g deer medallions, from the le
- 400 g chanterelles, cleaned
- 1 shallot (s)
- 4 tablespoon cranberries (from the glass)
- 40 g butter
- 1 cup cream
- 1 small Bunch parsley, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- In a large pan, fry the venison medallions in hot butter on both sides for about 1-2 minutes, season with salt and pepper, then remove from the pan and leave to rest in the oven at 70 °.
- The finely chopped shallot is sautéed in the same pan, plus the chanterelles. Everything is salted and peppered before you top it with the cream. The cream has to boil briefly, then the cranberries and parsley are added. Place the venison medallions in the sauce and let it steep a little longer so that the sauce takes on the typical venison taste.
- The medallions are arranged on a plate with the sauce on top.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below