INGREDIENTS

INSTRUCTIONS

Fry enough bacon very gently to extract enough fat to fry the
medallions. Remove the bacon. Put enough 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 minutes, turning frequently. Put them in a warmed dish
with a teaspoon of jelly on each medallion and keep warm 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 enough of the  stock to the pan. Boil briskly, stirring all the
juices together.  When it starts to look syrupy, mix in enough 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.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved  Converted by
MC_Buster.  Recipe by: TWO FAT LADIES SHOW #FL1A04  Converted by
MM_Buster v2.0l.

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