Chamois Medallions on Herb Palatschinke with Rowan Berries and Red Wine Onions

Season the chamois medallions with salt and pepper, fry in a pan in not too hot oil for about 2 minutes. Turn and finish cooking slowly on the second side for about 3-4 minutes until tender pink. Lift medallions out of pan. Stir in rowan berries, deglaze with game stock or soup and reduce slightly. Pour in any meat juices from the medallions and round off with a little cream and chopped herbs. Bind sauce with cold butter flakes until creamy. Place medallions briefly in the hot sauce and warm up. Arrange prepared herb pancakes on preheated plates and place medallions on top. Arrange with the red wine onions. For the herb pancakes, briefly mix all ingredients – except herbs – and let stand for about 1/2-1 hour. Mix with herbs and bake eight small, thin pancakes from the dough (or cut out correspondingly small pancakes from larger pancakes).

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