(sent by Bettina Dettling, DE, 10.10.2010)
Ingredients:
500 gr. Venison fillet (sliced in 4 medaillons)
50 gr clarified butter (or grapeseed oil)
1 carrot
1 celery (not too big)
½ leek
3 bay leaves
6 juniper berries
½ liter of a dry red wine
½ liter of game (or beef) stock
seasalt
pepper
rosemary
nutmeg
2-3 tablespoons of cranberry jam
½ tablespoon of forest honey
some Aceto Balsamico
2 garlic cloves
3 shallots
Preparation:
Cut the shallots, the garlic, the leek, the carrot and t
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