Rosehip sauce with venison medallions

Name: Rosehip sauce with venison medallions
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 500 g Rose hips; 3-4 Stem(s) Thyme; 8 Game medallions (e.g. venison; approx. 65 g each); 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 glass (400 ml) Game fund; 300 g Frozen princess beans; 2 TABLESPOONS clarified butter; 1 package (500 g) Schupfnudeln (cooling shelf); 1 medium onion; 1 TABLESPOON Butter

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g Rose hips
3-4 Stem(s) Thyme
8 Game medallions (e.g. venison; approx. 65 g each)
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 glass (400 ml) Game fund
300 g Frozen princess beans
2 TABLESPOONS clarified butter
1 package (500 g) Schupfnudeln (cooling shelf)
1 medium onion
1 TABLESPOON Butter

Directions

1
Wash rosehips well. Remove stems and flower attachments. Bring the rose hips and approx. 3/8 l water to the boil in a pot, cover and cook for approx. 1 hour until soft. Mash the mixture with a potato masher and pass through a fine sieve.
2
Wash the thyme, shake dry. Set aside a little to garnish, pluck the rest. Dab medallions dry. Fry them in hot oil for about 3 minutes on each side until brown. Season with salt and pepper, keep warm.
3
Briefly sauté the thyme in hot frying fat. Deglaze with stock, stir in rosehip paste. Season with salt, pepper and some sugar. Bring to the boil and simmer for about 4 minutes. Season to taste again.
4
Cover the beans and cook in little boiling salted water for about 5 minutes.
5
Heat clarified butter in a pan. Fry the potato noodles until golden brown. Peel and finely dice the onion. Drain the beans. Heat butter in the pot and fry onion until transparent.
6
Add the beans, toss briefly. Arrange everything, garnish with thyme.