Ingredients for 4 people: 450 g of deer lung roast, a pinch of salt and pepper, 1 dl of cognac, 1 teaspoon of juniper berries, 1 tablespoon of rotisseur zenfa, 1 dl of soup or venison base, Preparation: Quickly fry well-seasoned deer medallions in olive oil, ...
Ingredients for 4 people:
450 g of deer lung roast
a pinch of salt and pepper
1 dcl cognac
1 teaspoon of juniper berries
1 tablespoon rotisseur zenf
1 dcl of soup or venison base
Preparation:
Well laid deer medallions in a hurry
fry in olive oil, add
rotisseur, pepper, salt, juniper berries and na
cognac at the end. Next to the deer
a bread dumpling is recommended for the medallion.
The recipe was prepared at the Angel restaurant
in the Mercator Center in Ljubljana.
