Venison Medallions with Bergader Original Gratiné in a Fruity Juniper Berry Sauce
- 1 - 2 teaspoons icing sugar
- 100 ml red wine
- 200 ml game stock
- 100g frozen raspberries
- 5 lightly crushed juniper berries
- ½ teaspoon allspice corns
- ½ teaspoon black pepper corns
- 1 splinter cinammon bark
- 100g cream
- 1 – 2 teaspoon blackcurrant jelly
- 1 – 2 teaspoon mild balsamic vinegar
- 1 pinch ground mild chilli
- 150g Bonifaz Original
- 30g white breadcrumbs
- 8 venison medallions à 80 g
- 1 tablespoon oil
- salt, black mill pepper
- 1 teaspoon pink berries/pink pepper
To make the sauce, caramelize the icing sugar over a medium heat, add the red wine and reduce to 1/3, top up with game stock, add the raspberries, juniper berries, bay leaf, allspice, pepper corns and cinammon and reduce to 1/3. Add the cream and drain through a sieve. Heat, season the blackcurrant jelly with a few drops of mild balsamic vinegar, salt and chilli, and stir into the sauce.
To make the venison medallions, pre-heat the oven to 100 °C. Place the oven rack on the middle shelf with a tray underneath to catch any drips. Cut up the Bonifaz Original into small pieces and use a fork to mix together with the white breadcrumbs to form an even mixture. Add the pink berries.
Press the venison medallions flat using the balls of your hands and gently fry in a pan on both sides. Place on the oven rack in the pre-heated oven and roast for 30 minutes. Then activate your oven's grill function. Season the medallions with salt and pepper, place on the baking tray, cover with Berader Almkäsemasse and grill for 3-4 minutes on the top shelf until golden brown.
Tip: Tastes delicious with mashed potato, spaetzle (a kind of South German pasta dish) or gnocchi.