Venison Black Forest style

600 - 800 gram venison medallion ( Filet)

or shank

salt, pepper

300 g sour Cheries fresh or frozen

1/8 l red wine

2 tspn corn starch

1 tbsn cranberries

1/8 l whipped cream

2 tbsn kirsch Schnapps

slice venisonand season with salt and pepper.

Heat butter and fry meat each side 2-3 minutes

remove from sauce pan and keep warm in the oven

Remove seeds from the cherries

add cherries and red wine to sauce pan and bring to a boil

reduce heat add corn starch and cranberries, puree with mixer

Put sauce through strainer,  reheat spoon in whipped cream and

season with Kirsch schnapps.

Plate your meat and add sauce.

Great with Spaetzle