Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • Unsmoked streaky bacon, cut into strips
  • Seasoned flour
  • 2 to 3 medallions of venison per person
  • Bramble jelly or blackberries, red wine and sugar
  • Meat stock
  • Sour cream
  • Salt
  • Black pepper, freshly ground

Directions

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 with chestnuts if handy. Apple sauce can also be added as a side dish.

Brussels sprouts, egg noodles with chestnuts, or apple sauce, as an accompaniment.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Medallions of Venison with Bramble Jelly or Blackberries

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Grilled Venison Medallions with a Wild Mushroom Tomato Bordelaise

Recipe courtesy of Emeril Lagasse

Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce

Recipe courtesy of Emeril Lagasse

Cinnamon Smoked Venison Medallions with Bourbon Mash Sweet Potatoes and a Caramelized Onion Gravy

Recipe courtesy of Emeril Lagasse

On TV

Chuck's Eat the Street

12:30pm | 11:30c

Chuck's Eat the Street

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
10:30pm | 9:30c
11pm | 10c
11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
2:30am | 1:30c
3am | 2c
3:30am | 2:30c

So Much Pretty Food Here