Game medallions with orange-sage sauce

Name: Game medallions with orange-sage sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Venison filet; 6-8 discs (75 g) Bacon; 12-16 Sage leaves; 1 kg Brussels sprouts; 7-10 Tbsp Salt; 500 g large potatoes; 1 Egg; 1 TABLESPOON Flour; 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 200 ml Vegetable stock; 2 TABLESPOONS Orange Jam; 7-10 Tbsp Orange slices; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Venison filet
6-8 discs (75 g) Bacon
12-16 Sage leaves
1 kg Brussels sprouts
7-10 Tbsp Salt
500 g large potatoes
1 Egg
1 TABLESPOON Flour
3-4 Tbsp Oil
7-10 Tbsp Pepper
200 ml Vegetable stock
2 TABLESPOONS Orange Jam
7-10 Tbsp Orange slices
7-10 Tbsp wooden skewers

Directions

1
Wash the fillet, dab dry, cut into small medallions. Wrap 1/2 slice of bacon and 1 sage leaf around each and pin them. Clean and wash the sprouts. Cook in boiling salted water for about 20 minutes.
2
Peel, wash and coarsely grate the potatoes. Stir in egg and flour, salt. Shortly before serving, fry in 2 tablespoons of hot oil in portions until golden brown. Heat the rest of the oil. Fry the medallions on each side for 2 minutes.
3
Season with salt and pepper. Deglaze with stock. Remove meat and keep warm. Stir the jam into the stock. Add remaining sage leaves. Season sauce with salt and pepper. Arrange medallions, Brussels sprouts and rösti with sauce on plates.
4
Serve garnished with orange.