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

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Lobster Medallions

Pork Medallions

Recipe courtesy of Trisha Yearwood

Pork Medallions

Recipe courtesy of Robert Irvine

Salmon Medallions

Recipe courtesy of Steven Kesling

Venison Enchiladas

Recipe courtesy of Cowboy Club

Venison Enchiladas

Venison Stew

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.