Fry enough bacon very gently to extract
enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper.
Heat the bacon fat and fry
the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion
and keep warm while you make the sauce.
If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar
to taste. Spoon over the medallions as for the jelly
Depending on how much you are cooking, add enough of the stock
to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream
to make a rich sauce. Adjust the seasoning. Pour over the venison.
Serve with tiny Brussels sprouts and egg noodles
if handy. Apple sauce
can also be added as a side dish.