Ingredients

  • 600 g of venison (deer)
  • 1 tbsp.  butter
  • 1/2 tbsp.  flour
  • 2 cups of broth (500 ml)
  • 250 g of red wine
  • 4 pcs.  Prune
  • 1 small smoked pear
  • 40 g of dried cherries
  • 100 g of fresh rubus berries
  • 1 kg of potatoes for garnish
  • 40 g of bacon
  • 1 shallot bulb
  • Salt
  • Pfeffer

Direction

  1.  Cut prunes, cherries and pears into strips, marinate in lemon juice and brandy.

2. Cut the venison fillet into thin slices. 

3. Melt the butter and fry the meat in portions for 3-5 minutes.  Season with salt and pepper.  Remove the meat from the pan and put it in the heat.

  •  4. Cut the bacon and peeled onion into small cubes.
  •  5. Melt the butter in a pan and fry the bacon and onion cubes in it.
  • 6. Return the fillet to the pan and mix.  Sprinkle with a small amount of flour.
  •  7. Heat the broth with red wine, add prunes, pears and cherries (with marinade) and bring to a boil.
  •  8. Coat potatoes in the skin with vegetable oil and wrap in foil.  Bake in the oven at 180° until done.
  •  9. Peel the potatoes and serve on a plate together with fried venison and sauce
  • 8. Coat potatoes in the skin with vegetable oil and wrap in foil.  Bake in the oven at 180° until done.
  • 9. Peel the potatoes and serve on a plate together with fried venison and sauce