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.
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
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
© 1995 Frances Bissell. All rights reserved.