Recipe - Medallions Of Venison With Bramble Jelly Or Blackberries

2 Medallions of venison per
person, (up to 3)
Unsmoked streaky bacon; cut
into strips
Seasoned flour
Bramble jelly or
blackberries
Red Wine
Sugar
Meat stock
Sour cream
Salt
Black pepper; Freshly Ground

Fry enough bacon very gently to extract enough fat to fry the medallions.
Remove the bacon. Put enough wellseasoned 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 57 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.

Formatted by suechef@sover.net

Recipe by: Two Fat Ladies #FL1A04

Posted to MCRecipe Digest V1 #797 by Sue suechef@sover.net on Sep 22,
1997