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

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of