Venison medaillons with lingonberry sauce

Venison medaillons with lingonberry sauce


For 4 persons:

800 g Brussels sprouts
200 g "spaetzle" noodles
8 venison medaillons (each approx. 70 g)
2 tablespoons sunflower oil
1/4 l dry red wine
100 ml vegetable stock
1 teaspoon starch
2 tablespoons crème fraîche
4 tablespoons + 4 teaspoons Darbo All Natural wild lingonberry sauce
3 tablespoons butter or margarine
Grated nutmeg
4 pear halves (canned)
Aluminium foil


Clean and wash the Brussels sprout, and cook them in boiling salted water for approx. 10 minutes. Prepare the spaetzle noodles in boiling salted water as per the instructions on the packet. Salt the meat. Heat oil in a pan. Fry the medaillons in it thoroughly on each side for approx. 3 minutes. Remove the meat, wrap in aluminium foil and leave it to stand. Strain the Brussels sprouts and spaetzle noodles. Keep the sprouts warm. Pour the red wine into the pan, bring it to the boil, dissolving the meat juices. Boil away approx. half of the wine. Add the broth and bring to the boil. Stir the starch into 2 tablespoons of water to a smooth consistency to bind the sauce, then bring to the boil again. Season with salt and pepper. Add crème fraîche. Stir in 4 tablespoons of Darbo wild lingonberry sauce. Add the medaillons to the sauce and keep them warm. Heat 2 tablespoons of fat in a pan. Add the spaetzle noodles and brown for approx. 5 minutes, turning them regularly. Season with salt and pepper. Melt 1 tablespoon of fat in a saucepan. Stir the sprouts into it and season with salt and nutmeg. Fill each of the pear halves with 1 teaspoon of Darbo wild lingonberry sauce. Serve the sprouts, spaetzle noodles, medaillons, sauce and pears on plates.

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