Summary

Ingredients

• 4 pieces venison (venison fillet), 150 g each
• 60 g bacon, smoked, mixed
• 1 onion (s)
• Clarified butter
• salt and pepper
• Juniper berry (n), bumped
• some flour
• 250 ml soup (beef soup)
• 125 ml red wine
• 3 tablespoon jam (rose hip jam)
• 100 ml sour cream
• 4 prunes
• Lemon juice
• 2 tablespoon brandy

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Instructions

1. Cut the prunes into thin strips, marinate with brandy and lemon juice. Cut the bacon into small cubes. Peel onions and cut them into fine pieces.
2. Beat the venison fillets lightly, season with salt and pepper. Heat clarified butter in a frying pan, turn the venison fillets in flour and fry on both sides for 3 to 4 minutes, remove from the pan and keep warm.
3. Roast the bacon and the onion in the frying residue, add the juniper berries, dust with flour, roast, pour the soup and red wine on, let it boil down, stir in the prunes with the marinade, currant jam and sour cream, season with salt, pepper and cinnamon, add the venison fillets to the sauce Leave to stand for another 5 minutes without boiling.
4. Pour the sauce over the dishes.
5. Served with napkin dumplings, pasta, parsley potatoes.