19. 8. 2020 Young fawn with forest fruits

Boneless, de-blanched, washed and dried venison loin cut diagonally, salt and pepper. Coat them in flour and fry them on both sides in hot oil. Transfer them to a container and keep warm. Add the butter, juniper berries and blueberry compote to the oil after frying, pour in the wine and simmer briefly. Spoon the blueberries and butter over the medallions on the plate. Potato croquettes, raisin or fruit rice are also suitable side dishes.