Medallions of Venison with Raspberries

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.


  • 6 venison medallions, 4 oz / 110 g each
  • 4 oz / 110 g raspberries
  • 2 tbsp raspberry vinegar, sherry vinegar or balsamic vinegar
  • 2–3 cloves
  • 2–3 juniper berries
  • 6 peppercorns
  • 2 tbsp walnut oil
  • 1 oz / 30 g butter
  • 1 tsp sunflower oil
  • 4 tbsp game stock
  • salt
  • freshly ground black pepper


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 several hours, turning it once. When ready to cook, bring the meat to room temperature, scrape off the crushed raspberries and spices, but reserve the marinade. Dry the meat well, and heat a frying pan with half the butter and all the 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, 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, some herbs and raspberries for garnish. Mashed potatoes and glazed kohlrabi slices make very good accompaniments.


Instead of marinating the meat, simply fry it to your liking, and serve with a sauce made by cooking the raspberries with a little chopped onion in olive oil and butter until soft, adding ΒΌ pt / 140 ml each of red wine and water, cooking for 3 more minutes, and then passing through a sieve and reheating to serve. Use blackberries, blueberries or elderberries to replace the raspberries.