Venison Medallions with Elderberry Sauce

Ingredients

• 8 venison medallions
• Salt
• Pepper
• 1 tsp grated ginger
• orange zest
• 2 tbsp flour
• 0.5 l game stock
• 0.125 L elderberry juice
• 250 g elderberries
• 5 crushed juniper berries
• 80 g ice‑cold butter
• 20 ml juniper liqueur

Instructions

1. 1.

   Rub the venison medallions with salt, pepper, ginger and orange zest. Coat in flour and tap off excess.

2. 2.

   Bring game stock, elderberry juice, elderberries and crushed juniper berries to a boil and reduce by one third. Puree finely with a blender or immersion hand‑mixer and strain through a sieve.

3. 3.

   Melt half the butter in a pan and sear the medallions over medium heat for about 4 minutes on each side. Remove the meat and cover with foil.

4. 4.

   Drain the cooking fat and deglaze the pan with juniper liqueur. Add the elderberry sauce, simmer briefly, then thicken with the remaining butter.

5. 5.

   Arrange the medallions on a preheated plate, spoon the sauce over them, sprinkle with fine orange zest strips and serve with bread dumplings.