Summary

Ingredients

• 1 saddle venison on the bone
• 3 tablespoon oil
• 350 g soup reens, diced
• 15 juniper berries
• 4 sprigs thyme
• 10 grains black pepper
• 2 clove (s)
• 1 apple
• 3 tablespoon tomato paste
• 0.5 ½ bottle red wine
• 1 onion (s), red
• 200 ml black currant juice
• 3 tablespoon orange liqueur
• 1 teaspoon honey
• 125 g butter
• 1 egg yolk
• 125 g butter
• 70 g breadcrumbs
• 80 g walnuts, finely chopped
• Cranberries, to taste

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Instructions

1. For the jus:
2. Detach the meat from the bone, remove the tendons, cut into approx. 8 cm medallions, season with thyme, salt and pepper and refrigerate.
3. Fry the bones and venison sections in oil in the roasting pan and roast them until brown, add the soup greens, spices and the apple and roast, add the tomato paste, pour in the red wine and let everything reduce for about 10 minutes, fill up with 2 liters of water and 1-1.5 hours at milder Let the heat boil gently.
4. Then pour through a sieve.
5. Peel the onion and cut into strips, sauté in the oil, pour in the currant juice and stock and reduce again to about 1/4. Pour through a sieve. Season the sauce with orange liqueur, salt, pepper and honey. Add the lingonberries before serving.
6. For the walnut crust:
7. Beat the butter until foamy, fold in the egg yolks, 3 crushed juniper berries, thyme, breadcrumbs and chopped walnuts, season with salt and pepper. Wrap in foil and form into a roll the same diameter as the deer medallions, allow to set in the refrigerator.
8. Deer medallions:
9. Fry all over in the oil with thyme and the remaining juniper berries (about 2-3 minutes on each side).
10. Cook in a preheated oven at 200 degrees for 7 minutes, then turn and cook again for 7 minutes. Then take it out and let it rest briefly, flatten the walnut butter in the foil and cut it to the size of the pieces of meat. Place on top of the medallions. Bake under the grill on the 2nd shelf from the top for 2-3 minutes.
11. Have fun cooking and enjoy your meal!
12. PS .: Don`t pickle the meat! It also turns out very tender and has a good taste!
13. It is worth letting the sauce boil down for so long, it gets a wonderful taste.
14. Everything can be prepared until the medallions are seared on both sides. When the guests are there, just cook and crust them in the oven. So you can take care of your guests with complete peace of mind.
15. This goes well with a potato gratin, celery puree, spaetzle and a full-bodied red wine.