Venison Medallions with Cranberry-Orange Sauce

A great pasta dish for any occasion:

Season venison medallions with salt, season with pepper and rub with half the orange zest. Cover and let stand for half an hour.

Make cranberries with cloves, wine, cinnamon and the remaining orange peel at low temperature with the lid closed for 15 minutes. Season with a few drops of sweetener.

Heat oil and butter in a coated frying pan. Roast venison medallions in it for 2 to 3 min on each side.

Remove and keep warm, wrapped in aluminum foil. Deglaze the pan with game stock, bring to a boil and season with freshly ground pepper.

Put everything on plates. As a side dish, cook brussels sprouts until tender and crush, arrange in brussels sprout leaves.

Also bring to the table orange fillets and ribbon noodles.

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