Bacon-Wrapped Venison Medallions with Sauce and Carrots
- 1 bunch baby carrots
- 4 Venison medallions (each 125 grams)
- freshly ground peppers
- 4 slices Bacon
- 4 shallots
- 20 grams clarified butter
- 8 Juniper berries
- 4 centiliters Calvados
- 300 milliliters Game stock
- 1 teaspoon balsamic vinegar
- 100 grams Double cream
- Bakers twine
Brush carrots under running water and cut in half lengthwise and crosswise.
Season venison medallions with salt and pepper, wrap the bacon around the medallions and tie with kitchen twine.
Peel shallots and chop finely. Heat the clarified butter in a large frying pan and cook the meat and carrots on all sides a total of about 8 minutes.
Remove the meat and carrots from the pan and keep warm in the oven (about 70°C, approximately 160°F). Sweat shallots in the drippings. Add mashed juniper berries and sauté 1 minute. Add the calvados and the game stock and quickly boil uncovered to reduce by half. Puree the sauce briefly and strain through a sieve into a saucepan. Season with salt, pepper and balsamic vinegar and stir in the cream.
Serve venison medallions with carrots and the sauce. As desired serve with small dumplings or spaetzle.