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Venison medallions with plum sauce
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 357
  • Fat about 19g
  • Carbohydrates about 12g
  • Protein about 33g
This is needed
This is needed for 4 people
Plum sauce
  • 1 tbsp butter
  • 2 shallot, cut into thin slices
  • 2 garlic clove, finely chopped
  • 8 juniper berries, finely chopped
  • 3 bay leaf
  • 1 sprig rosemary, finely chopped
  • 3 tbsp Marsala wine
  • 1.5 dl game stock (or beef stock)
  • 350 g plums, cut into wedges
  • 2 tsp sugar
  • 50 g butter, cut into pieces, cold
Venison
  • 1 tbsp clarified butter
  • a little pepper
  • 0.5 tsp salt
  • 8 venison medaillon (each approx. 70 g)
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And that's how it's done
And that's how it's done
Plum sauce
Heat the butter in a pan. Sauté the shallots and garlic for approx. 5 mins. Add the juniper, bay leaf and rosemary, briefly sauté. Pour in the Marsala and stock, reduce for approx. 2 mins. Add the plums and sugar, simmer for approx. 5 mins. Reduce the heat and remove the pan from the hob. Gradually whisk in the butter. Return the pan to the hob a few times to gently warm the sauce; it must not boil. Stir until the sauce thickens.
Venison
Heat the clarified butter in a frying pan. Season the meat, brown for approx. 2 mins. on each side. Remove, cover and leave to rest for approx. 5 mins. Serve the meat with the plum sauce.