Venison medallions with plum sauce
Try Venison medallions with plum sauce by FOOBY now. Or discover other delicious recipes from our category main dish.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 tbspbutter
- 2shallots
- 2garlic cloves
- 8juniper berries
- 3bay leaves
- 1 sprigrosemary
- 3 tbspMarsala wine
- 1 ½ dlgame stock
- 350 gplums
- 2 tspsugar
- 50 gbutter
- 1 tbspclarified butter
- 8venison medaillon
- ½ tspsalt
- a littlepepper
Instructions
Step 1
Heat the butter in a pan. Sauté the shallots and garlic for approx. 5 mins. Add the juniper, bay leaf and rosemary, briefly sauté. Pour in the Marsala and stock, reduce for approx. 2 mins. Add the plums and sugar, simmer for approx. 5 mins. Reduce the heat and remove the pan from the hob. Gradually whisk in the butter. Return the pan to the hob a few times to gently warm the sauce; it must not boil. Stir until the sauce thickens.Step 2
Heat the clarified butter in a frying pan. Season the meat, brown for approx. 2 mins. on each side. Remove, cover and leave to rest for approx. 5 mins. Serve the meat with the plum sauce.