| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Import |
6 |
Servings |
INGREDIENTS
| 2 |
|
Medallions of venison per person, (up to 3) |
|
|
Unsmoked streaky bacon; cut into strips |
|
|
Seasoned flour |
|
|
Bramble jelly or blackberries |
|
|
Red Wine |
|
|
Sugar |
|
|
Meat stock |
|
|
Sour cream |
|
|
Salt |
|
|
Black pepper; Freshly Ground |
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.
Formatted by suechef@sover.net
Recipe by: Two Fat Ladies #FL1A04
Posted to MC-Recipe Digest V1 #797 by Sue <suechef@sover.net> on Sep 22,
1997
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