Print
Email
Add a photoServings: 6
Ingredients
- 2 x Medallions of venison per person, (up to 3) Unsmoked streaky bacon, cut into strips Seasoned flour Bramble jelly or possibly blackberries Red Wine Sugar Meat stock Lowfat sour cream Salt Black pepper, Freshly Grnd
Directions
- Fry sufficient bacon very gently to extract sufficient fat to fry the medallions.
- Remove the bacon. Put sufficient well-seasoned flour into a plastic bag and toss the venison in it: remove and lay on some greaseproof paper. Heat the bacon fat and fry the meat on a medium heat for 5-7 min, turning frequently. Put them in a warmed dish with a tsp. of jelly on each medallion and keep hot while you make the sauce.
- If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.
- Depending on how much you are cooking, add in sufficient of the stock to the pan.
- Boil briskly, stirring all the juices together. When it starts to look syrupy, fold in sufficient lowfat sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison.
- Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy.
- Apple sauce can also be added as a side dish.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
