Medallions of Venison Back

in juniper sauce

Melt 1/3 of the butter in the pan, add onions and brown with sugar; add wine and venison juice, add squashed junipers (in an infuser) and let boil until half of the liquid is evaporated.

Cut back of venison into inch-thick slices and season with salt, pepper and savoury on both sides. Heat a pan, add clarified butter and roast medallions briefly on both sides. Take pan from the oven, cover with tin foil and let sit for a few minutes.

In the meantime take junipers from the juice, add the juice from the meat (under the tin foil) and mix with the rest of the clarified butter; season with salt and pepper.

Side dishes: red cabbage strudel, puree of celeriac, black salsify

Gasthof Jagersimmerl
Mitglied der Bibliotels
Habernau 6
4645 Grünau im Almtal
Tel.: +43 (0)7616 8505
Fax.: +43 (0)7616 8505-33
www.jagersimmerl.at
www.jagersimmerl.at
office@jagersimmerl.at

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