Venison with cherries, cinnamon and walnuts
6 servings
25 minutes
Venison with cherry, cinnamon, and walnuts is an exquisite dish of European cuisine that combines rich and deep flavors. The history of this recipe roots back to hunting feasts where game was complemented with fruits and spices to enhance its natural taste. Juicy venison absorbs the aromas of brandy, wine, and cinnamon, acquiring a rich, slightly spicy note. Cherry adds a pleasant tartness that balances the meat flavor while walnuts provide a piquant texture. The dish is perfect for special occasions when one wants to enjoy an elegant combination of flavors. It is served with a thick hot sauce that soaks into the meat, creating harmony between the sweetness of the fruits and warm spicy notes. Such a dish pairs wonderfully with a glass of aged red wine, making the meal truly memorable.
1
It's best to take 4 medallions from the loin.
2
Heat vegetable oil in a large skillet.
- Vegetable oil: 2 tablespoons
3
Sear the medallions for 3-5 minutes or until golden brown on all sides. Remove from the pan and keep warm.
4
Pour off the excess oil from the pan. Add sherry vinegar and deglaze. Bring to a boil and simmer until the vinegar completely evaporates.
- Sherry vinegar: 3 tablespoons
5
Add brandy, wine, cinnamon, and simmer for 3-4 minutes or until the wine is reduced by half.
- Brandy: 4 tablespoons
- Dry red wine: 120 ml
- Cinnamon sticks: 0.5 piece
6
Pour in the broth and add cherries, boil for 5 minutes at a bubbling simmer.
- Veal stock: 150 ml
- Dried cherries: 50 g
7
Remove the cinnamon, add jelly, port wine, and broken nuts.
- Cinnamon sticks: 0.5 piece
- Redcurrant jelly: 1 tablespoon
- Port wine: 4 tablespoons
- Walnuts: 2 tablespoons
8
Add the chilled butter in pieces and season.
- Butter: 10 g
9
Pour hot sauce over the venison and serve.
