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Peel the onions and slice into rings about 8mm thick. Then separate the rings.
Make a batter from the flour and water. Dip the separated rings into flour then into the batter.
Cut the venison in half.
Heat the oil in a saute pan or frying pan.
Season the venison with salt and pepper and place in the pan. Seal all over then reduce the heat. Cook until the meat is firm, probably about ten minutes but it does depend on the thickness of the meat. You will know when it is cooked as you will see droplets of blood appear on the surface of the meat.
Remove and rest the meat.
Drain the onion rings of too much batter and deep-fry in hot oil. You can use a pan with about 3 cm depth of oil in it.
Take the pan that you used to cook the venison add butter and finely chopped onion.
Cook gently until translucent then add the wine.
Boil up and reduce by two thirds.
Mix in the cream and cook until the sauce reduces a little to thicken.
Pass through a fine strainer, taste and season and add the lemon juice.
I like to serve the meat on the sauce and top the venison with the onion rings.
Served some saute potatoes with this one and quinoa with peas.
If you don't have sour cream use double or whipping cream but add more lemon juice.
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