Saddle of Chamois Medallions with Red Wine Sauce

Cut the saddle of chamois into even medallions (about 75 g per medallion) and tap lightly.

Boil the red wine together with the port wine to half, add the demi-glace, fold in the butter, perhaps thicken with a little brown cornflour, season with a little salt and pepper.

Fry the medallions evenly in hot oil. Cover and let rest for about two minutes (for example wrapped in aluminum foil).

Arrange on the warm plate and pour the hot sauce over it.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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