Venison Medallions from the Grill

Ingredients

• 300 g venison fillet (each 3 cm thick)
• 2 tbsp brandy
• 1 tbsp oil
• Salt
• Pepper
• 1 tbsp lingonberry compote

Instructions

1. 1.

   Rub the venison fillets with brandy and brush with oil. Place them on a preheated grill and cook each side for about 3–5 minutes, then cover and let rest until an internal temperature of 53 °C is reached.

2. 2.

   Afterward drizzle again with brandy, season, and serve with lingonberries.