Plate the venison medallions, season with salt and pepper. Turn in flour and fry in hot oil until pink. Pour off the oil, add fresh butter and brown the shallots. Cut the cleaned chanterelles, add them and fry them as well. Deglaze with juniper schnapps and red wine, pour in game jus and boil thoroughly. Stir in crème fraîche, season with salt and add chopped parsley and chervil. Arrange the medallions and serve with the sauce.
Preparation Tip:
Cabbage sprout puree (see recipe) and Erdäpfelraugg'n (see recipe) as a side dish.
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