Venison Medallions with Cherry Sauce and Summer Pointed Cabbage

Cherries do not always have to be eaten sweet, they also go well with hearty dishes. Especially with venison they are a fruity-tart accompaniment. By the way, instead of the filet of the deer, the breast of the duck is also suitable.

Remove the skin and tendons from the meat. Season with salt and pepper.

Heat the olive oil in a frying pan, melt a tablespoon of butter in it, fry the piece of meat gently but emphatically on all sides. Chop the sprigs of herbs and fry them as well, so that they impart their fragrance to the frying fat. Roast gently for about 20 minutes, repeatedly turning the meat to the other side so that it is evenly coated.

Wrap the meat in foil and leave it to rest, preferably in a 100 °C oven, until all the rest is done: tip away the drippings, sauté the finely chopped shallot in a tablespoon of fresh, foaming butter. Add the cherries (pitted if desired). Quickly extinguish with the liquids. Simmer heartily on low heat for two minutes. Finally, add the remaining butter in pieces and gently toss in.

Cut the meat diagonally into centimeter-thin medallions and spread evenly on plates. Place the cherries next to it as a garnish. Pour the sauce all around. It goes well with fine pasta or possibly hand-sliced spareribs and briefly steamed pointed cabbage with tiny, rendered bacon cubes.

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