Summary

Ingredients

• 8 deer medallions, about 0 g each
• salt
• Pepper, freshly ground
• 4 tablespoon oil
• 100 g cranberries, fresh
• 4 tablespoon butter
• 500 ml game stock
• 4 tablespoon jelly (cranberry jelly)
• 1 tablespoon cornstarch
• 4 pear (s), firm, peeled and pitted
• 40 ml schnapps (fruit brandy), Williams Christ pear
• 2 carrot (s), cut into wedges
• 100 g suar snap peas, possibly frozen
• 3 tablespoon breadcrumbs
• 2 egg (s), including the yolk
• 1 tablespoon mint, chopped
• leaves Mint for garnish

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Instructions

1. Pat dry the venison medallions, fry in the oil on both sides, remove, season with salt and pepper and keep warm. Melt 1 tablespoon butter in the roast stock, add the cranberries, toss briefly, deglaze with game stock and reduce a little. Stir in the cranberry jelly, season to taste with salt and pepper and bind with mixed cornstarch or cold butter flakes. Preheat the oven to 180 ° C. Steam the carrot wedges and sugar snap peas in 1 tablespoon butter and a little water until al dente, cut 2 pears into wedges and cook them briefly. Dice 2 pears and sauté briefly in 1 tablespoon butter, deglaze with Williams brandy and let cool down a little. Add breadcrumbs, egg yolks and mint. Place the venison medallions in a greased baking dish, brush with the pear and mint mixture and cook in the oven for approx. 5-8 minutes.
2. Place the cranberry sauce on a plate as a mirror, arrange the pear and vegetable mixture in the middle as a bed, place the venison medallions on top, garnish with a few mint leaves and serve. Serve with potato noodles.