Tenute Tomasella

Venison medallions with bilberries

Cut the fillet into 2 cm slices. Wrap and tie a slice of salted lard around each piece. Brown in a frying pan on both sides on a hot flame. Remove from the pan and complete the cooking in the oven for 4 minutes. Meanwhile, remove the fat from the frying pan, boil the remaining juice, add stock and the bilberries with a little sugar. Reduce the liquid. Add knobs of fresh butter. Take out the fillets from the oven, remove the string and place the meat in the centre of a plate. Pour the sauce over the meat and serve with buttered Roman broccoli and polenta.