for 4 person

Plum sauce

1 tbsp	butter
2	shallots, cut into thin slices
2	garlic cloves, finely chopped
8	juniper berries, finely chopped
3	bay leaves
1 sprig	rosemary, finely chopped
3 tbsp	Marsala wine
1 ½ dl	game stock (or beef stock)
350 g	plums, cut into wedges
2 tsp	sugar
50 g	butter, cut into pieces, cold

Venison

1 tbsp	clarified butter
8	venison medaillon (each approx. 70 g)
½ tsp	salt
a little	pepper

How it's done

Plum sauce

Heat the butter in a pan. Sauté the shallots and garlic for approx. 5 mins. Add the juniper, bay leaf and rosemary, briefly sauté. Pour in the Marsala and stock, reduce for approx. 2 mins. Add the plums and sugar, simmer for approx. 5 mins. Reduce the heat and remove the pan from the hob. Gradually whisk in the butter. Return the pan to the hob a few times to gently warm the sauce; it must not boil. Stir until the sauce thickens.

Venison

Heat the clarified butter in a frying pan. Season the meat, brown for approx. 2 mins. on each side. Remove, cover and leave to rest for approx. 5 mins. Serve the meat with the plum sauce.

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