Venison Black Forest style
600 - 800 gram venison medallion ( Filet)
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
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