Venison with Elderberry Sauce
Season venison medallions with salt and pepper. Rub with ginger and orange zest. Dredge meat in flour and tap to remove excess flour.
In a pot, combine game stock, elderberry juice, elderberries and crushed juniper berries to a boil. Simmer until reduced by one- third. Puree mixture in a blender (or use an immersion blender). Strain through a sieve.
Melt half of the butter in a pan over medium heat. Add medallions and fry about 4 minutes per side. Remove meat from pan and cover with aluminum foil.
Drain fat from pan. Deglaze remaining cooking juices with juniper schnapps (or gin). Add elderberry sauce to pan and simmer briefly. Cut remaining butter into small pieces and stir into sauce until melted.
Arrange medallions on a preheated platter and cover with sauce. Sprinkle with thin strips of orange zest and serve with dumplings.