For the honey crust: mix all ingredients thoroughly and chill. Remove all sinews from the venison. Heat oil and butter in a frying pan and fry the venison all over. Cook the medallions in the oven for 5 minutes at 160 °C, remove, cover with aluminum foil and let them stand for about 5 minutes. Cut the cold honey crust in slices and lay on the meat, brown in the oven under top heat (or under the salamander grill). Boil down the game stock to half the volume and season with salt and pepper. Cut the meat in slices and serve with the game sauce.
Tip: ideal with creamed potatoes or “Eierspätzle” (egg noodles) Beer recommendation
We recommend the variety Dunkles Weizen
We recommend Lagrein