For those who love strawberries:
Stir through oil, juniper and pepper, brush meat with half of the marinade, marinate for thirty min with the lid closed.
Compote: warm butter in a frying pan. Sauté shallots and raisins, add soup, cover and simmer for ten minutes until just tender. Boil liquid to 1/2 tablespoon.
Add sugar, stir through, simmer over low heat, swirling skillet back and forth occasionally, until light brown syrup forms, pull skillet from heat.
Add soup and aceto, simmer gently, season.
Grill: Heat the frying pan without oil, grill the venison medallions on both sides for about 2 1/2 minutes, brush from time to time with the remaining marinade, season with salt and serve with the shallot compote.
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