Medallions of Venison with Raspberries

Name: Medallions of Venison with Raspberries
Yield: Serves 6
Ingredients: 1 oz / 30 g butter; 1 tsp sunflower oil; 4 tbsp game stock; salt; freshly ground black pepper; 2 tbsp raspberry vinegar, sherry vinegar or balsamic vinegar; 4 oz / 110 g raspberries; 2 tbsp raspberry vinegar, sherry vinegar or balsamic vinegar; 2 tbsp raspberry vinegar, sherry vinegar or balsamic vinegar; 2–3 juniper berries; 2–3 cloves; 2 tbsp walnut oil; 6 peppercorns; 6 venison medallions, 4 oz / 110 g each

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

In Norway I came across many uses of wild berries with game: black grouse with blueberries, ptarmigan with redcurrants, reindeer with raspberries. It is a combination that works well, and I particularly like the flavour of raspberries with the darker game meat, such as grouse, hare and wild duck. I have also tried it with venison.

Ingredients

6 venison medallions, 4 oz / 110 g each
4 oz /

Main course
Gluten-free

Method

Put the medallions in a dish in a single layer. Set aside a few raspberries for garnish, if you wish, and crush the remainder with the vinegar and 2–3 tablespoons water. Crush the spices, and mix with the walnut oil into the raspberry marinade. Pour this over the meat, cover and refrigerate for seve