Venison medallions in cognac-pepper sauce with duchess potatoes

Name: Venison medallions in cognac-pepper sauce with duchess potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 1 kg) cabbage; 4 Egg Yolk; 7 TABLESPOONS Milk; 70 g Butter; 7-10 Tbsp grated nutmeg; 4 (130 g each) Venison steaks; 7-10 Tbsp Pepper; 4 discs Bacon; 1 TABLESPOON Oil; 1 (approx. 80 g) Onion; 4 TABLESPOONS Cognac; 1 glass (400 ml) Game Fond; 2 TEASPOONS pickled green pepper; 3 TABLESPOONS dark sauce thickener; baking paper; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
1 (approx. 1 kg) cabbage
4 Egg Yolk
7 TABLESPOONS Milk
70 g Butter
7-10 Tbsp grated nutmeg
4 (130 g each) Venison steaks
7-10 Tbsp Pepper
4 discs Bacon
1 TABLESPOON Oil
1 (approx. 80 g) Onion
4 TABLESPOONS Cognac
1 glass (400 ml) Game Fond
2 TEASPOONS pickled green pepper
3 TABLESPOONS dark sauce thickener
baking paper
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean, wash and quarter the savoy cabbage, cut out the stalk. Cut cabbage into strips. Pour off potato water and swivel potatoes dry on the still hot stove. Press through a potato press, stir in 3 egg yolks, 5 tablespoons of milk and 20 g of butter and season with nutmeg and salt. Pour into a piping bag with a large star-shaped spout.
2
Line a baking tray with baking paper. Spray 12 duchess potatoes on it. Whisk 1 egg yolk with 2 tablespoons of milk and carefully brush the duchess potatoes with it. Wash the meat, dab dry, season with salt and pepper and wrap with bacon and kitchen string. Bake the duchess potatoes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Blanch the savoy cabbage in boiling salted water for about 5 minutes. Pour into a sieve. Put the pot back on the stove, melt 50 g butter in it, put the savoy cabbage back into the pot and braise until firm to the bite. Season to taste with salt and pepper. Peel onion and cut into fine cubes. Heat oil in a pan. Fry the meat on each side for about 4 minutes.
3
Put the pot back on the stove, melt 50 g butter in it, put the savoy cabbage back into the pot and braise until firm to the bite. Season to taste with salt and pepper. Peel onion and cut into fine cubes. Heat oil in a pan. Fry the meat on each side for about 4 minutes. Remove and wrap in aluminium foil. For the sauce, deglaze frying fat with cognac, add onion and sauté until translucent, deglaze with game stock. Add green peppercorns, bring to the boil, thicken with sauce thickener. Season to taste with salt. Arrange medallions on cabbage. Pour some sauce over them. Add the duchess potatoes and the rest of the sauce
4
For the sauce, deglaze frying fat with cognac, add onion and sauté until translucent, deglaze with game stock. Add green peppercorns, bring to the boil, thicken with sauce thickener. Season to taste with salt. Arrange medallions on cabbage. Pour some sauce over them. Add the duchess potatoes and the rest of the sauce