Medallion of venison

Medallion of venison from the Osburger Hochwald in sloe sauce


Ansicht auf Rehnüsschen in Schlehensauce.
  • 1 leg of venison
  • Carrots
  • Onions
  • Leeks
  • Sloes
  • 0.5 l Spätburgunder
  • 100 g butter
  • 1 bay leaf
  • Salt, pepper


Remove the two medallions from the leg, season with salt and pepper. Sear well on all sides, remove from the pan and leave to cook in the oven for approx. 30 minutes at 100-120°C. Add the prepared vegetables to a pan together with the bones and offcuts; roast well. Deglaze with the Pinot Noir red wine, add a handful of sloes and reduce. After straining, thicken with flakes of butter. Season to taste with salt, finish off with a dash of sloe brandy.

Side dish
A classic potato purée and Brussels sprouts go well as a side dish.

Recipe suggestion from Mosel partner host:

Hotel Weingut Weis from Mertesdorf / Ruwertal


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