Venison Medallions with Berry Sauce

Ingredients

• 200 g apples
• 2 tbsp sunflower seeds
• 40 g Butter
• 2 tbsp Calvados
• 2 tbsp clarified butter
• 4 venison medallions (not cut too thin)
• Salt
• 4 tbsp elderberries
• 3 tbsp whipping cream
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash the apples, quarter them unpeeled, core and slice thinly.

2. 2.

   Lightly toast sunflower seeds in butter. Add apple slices and sauté briefly, deglaze with Calvados, then set aside warm.

3. 3.

   Season the medallions and sear them on both sides in hot clarified butter. Cook each side for an additional 1–2 minutes, remove and keep warm.

4. 4.

   Add elderberries to the pan drippings, pour in cream, season, and add the juices from the warm venison medallions.