Slice the saddle meat into 12 medallions. Marinate them all night with 2 sliced carrots, 2 sliced onions, thyme, bay leaf, juniper berries and 1 1 /2 cups Riesling. Turn the medallions two or three times. Make a stock: Place 2 roughly chopped carrots and 2 roughly chopped onions in an oven pan and broil, turning often. Place them in a saucepan, sprinkle with flour and add 1 quart water and 1 1/2 cups Riesling, salt and pepper. Cover and simmer for 1 1/2 hours uncovered. You can make this stock the evening before. Halve and core the apples and poach them in water and a little lemon juice. Fill them with bilberry preserves. Put aside. Drain the medallions and dry them. Sear them quickly in the butter. They must remain pink inside. Sprinkle with salt and pepper. Place them on a serving plate in a warm place. Throw out the fat from the pan and deglaze with Cognac and a little game stock. Reduce to half. Add the crÅme fraöche and the red currant jelly. Stir and taste for seasoning. Pour over the medallions. Surround them with the poached apples.
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1 saddle of venison, weighing about 2 1/2 lbs, boned
