Season the venison medallions with salt and pepper, wrap with the bacon slices and tie with kitchen twine. Fry in a pan with a little not too hot oil on both sides for about 3-4 minutes, reduce heat and let the medallions draw a little more. Deglaze the frying residue with some game stock or soup and let it boil down a bit. Bind the sauce with a few pieces of cold butter (assemble) and let the medallions steep briefly in it. Remove the kitchen twine and arrange on warmed plates.
Related Recipes:
Venison Medallions with Creamed Savoy CabbageSeason the venison medallions with salt, pepper and some chopped thyme. Wrap the medallions with the bacon...
Roe Deer with Chanterelles in Grappa RaisinsPlace raisins briefly in boiling water, strain, drain well and pour into a suitable sealable container with...
Pork Medallions with Cranberry SauceFor the pork medallions with cranberry sauce, wash the ready-to-cook pork medallions under running water, dab...
Saddle of Wild Boar with Gingerbread SaucePlace the saddle of venison in buttermilk, cover and leave in a cool place for 2 days. Preheat the oven to 250...
Venison Medallions with Cranberry SaucePepper Yield: Nut spaetzli For the spaetzli: Mix the flour with the salt and the nuts. Make a well. Mix eggs...
Pork Medallions Au GratinFor the gratinated pork medallions, peel and finely chop the onion and garlic. Heat 2 tablespoons of olive oil...
Truffled Venison Pâté in the Pastry CrustSalt and pepper the venison fillets and fry them very briefly on all sides in hot oil. Remove fillets from pan...
Turkey Legs with Mushroom Stuffing and Diced PotatoesFor the mushroom filling, clean the chanterelles dry, cut into quarters and fry in a little rapeseed oil. Dice...
Sliced Venison with Juniper SaucePut the chopped juniper berries in a suitable bowl with the venison. Pour the milk over it and mix well. Leave...
Saddle of Venison with Red Cabbage on ApplesCut the cabbage into slices, removing the stalk and cutting the thick ribs flat. Finely shave the slices. Heat...