Battered Stuffed Venison

For the chutney, rinse the elderberries and mix with salt and sugar. Cover and let sit overnight (minimum 2 hours).

Peel the shallot and the garlic cloves, and finely chop. Heat the honey in a pan until frothy. Add the shallot, garlic and ginger and cook. Cut the lime peel into thin strips and add. Sauté and deglaze with vinegar. Boil down briefly. Add the elderberries and leave to simmer. Season with chile, salt, and sugar. Mix the cornstarch in cold water and add to the chutney to thicken. Let cool until lukewarm.

For the filling, peel the apple, core, and grate. Mix with lemon juice and walnuts. Trim venison fillet of skin and sinewy pieces. Cut into 3 cm (approximately 1 inch) slices, pat flat and cut a pocket in the center. Fill with the apple mixture. Season with juniper, salt, and pepper and marinate with walnut oil, cornstarch, and thyme.

For the batter, mix together all the ingredients with about 400 ml (approximately 1 1/2 cups) of water in a bowl and mix with a hand blender. The dough should be thick. Dip the stuffed medallions in the batter. Heat the oil and fry medallions about 5 minutes until golden brown. Drain on a paper towel.