• 2 venison medallions, about 175 g (6 oz) each
• 2 tablespoons crème de cassis liqueur
• 2 tablespoons fruit vinegar, sherry vinegar or balsamic vinegar
• 3 cloves
• 3 juniper berries
• 6 peppercorns
• 2 tablespoons walnut oil
• 25 g (1 oz) butter
• 1 teaspoon sunflower oil
• 4 tablespoons game stock salt
• freshly ground black pepper

Put the meat in a dish. Mix the liquids, crush the spices and mix all together with the walnut oil. Pour this over the meat, cover, refrigerate and leave for an hour or so, turning it once.

When ready to cook, bring the meat to room temperature, and reserve the marinade. Dry the meat well, and heat a frying pan with half the butter and all the sunflower oil, or use a non-stick frying pan. When hot, sear the meat on both sides, lower the heat and cook until done to your liking.

Remove the meat from the pan and keep it in a warm place, loosely covered, on a plate. Sieve the marinade into the frying pan, and raise the heat. Allow to reduce slightly, and then stir in the stock, and once that is bubbling, quickly add the remaining butter, and season to taste. Pour in any cooking juices that have drained out of the meat. Serve the sauce with the meat. Mashed potatoes and glazed kohlrabi slices make very good accompaniments.