Venison Medallions with Creamed Savoy Cabbage

Season the venison medallions with salt, pepper and some chopped thyme. Wrap the medallions with the bacon slices.

Heat the oil in an ovenproof pan and sear on both sides. Add a few thyme sprigs and juniper berries and roast in a preheated oven at 180 °C for about 15 minutes – the meat should still be tender pink on the inside. Remove the medallions, wrap them in aluminum foil and let them rest until warm.

Cut savoy cabbage leaves into narrow strips and steam in a little water. Drain.

Fry the bacon cubes in a pot. Add the shallots and sauté in the bacon fat until translucent. Deglaze with lemon juice and cream and season with thyme. Pour in beef broth and let it boil down a bit. Add the savoy cabbage leaves and simmer briefly.

Place a bed of savoy cabbage in the middle of the warmed plates and place the venison medallions on top. Pour the gravy over them.

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