Venison medallions in pomegranate sauce with walnut risotto

Name: Venison medallions in pomegranate sauce with walnut risotto
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g roast saddle of venison; 8-10 discs Pancetta or bacon (Italian air-dried bacon); 1/2 Pomegranate; 600 g green beans (fresh or frozen); 40 g Parmesan (piece); 2 Onions; 2 TEASPOONS Vegetable broth (instant); 2 TABLESPOONS Walnut kernels; 2 TABLESPOONS Olive oil; 4 TABLESPOONS Butter; 200 g Risotto rice; 1/8 l dry white wine; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TEASPOONS pickled green peppercorns (glass); 1 coated tbsp. flour; 150 ml dry red wine

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g roast saddle of venison
8-10 discs Pancetta or bacon (Italian air-dried bacon)
1/2 Pomegranate
600 g green beans (fresh or frozen)
40 g Parmesan (piece)
2 Onions
2 TEASPOONS Vegetable broth (instant)
2 TABLESPOONS Walnut kernels
2 TABLESPOONS Olive oil
4 TABLESPOONS Butter
200 g Risotto rice
1/8 l dry white wine
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TEASPOONS pickled green peppercorns (glass)
1 coated tbsp. flour
150 ml dry red wine

Directions

1
Dab the meat dry and cut into about 16 medallions. Halve the pancetta slices. Wrap each medallion with about 1/2 slice. Remove the pomegranate seeds from the skin and white skin. Wash and clean the beans if necessary.
2
Finely grate the parmesan.
3
For the risotto, peel and finely dice the onions. Bring 900 ml of water to the boil, stir in the stock. Roast walnuts in a pot without fat, take them out. Heat 1 tablespoon of oil and 1 tablespoon of butter in a pot. Sauté half of the onions in it.
4
Steam the rice briefly. Add the white wine and boil down completely while stirring. Add enough hot stock to cover the rice. Simmer over a low heat for 25-30 minutes, adding more stock (up to 100 ml) every time the rice has absorbed the liquid.
5
Meanwhile cook the beans in little boiling salted water covered for 8-10 minutes. Drain.
6
Heat 1 tablespoon of oil in a large frying pan. Fry the medallions for about 2 minutes on each side. Season with salt and pepper. Remove and keep warm. Sauté the peppercorns in hot frying fat.
7
Dust with flour and sweat briefly. Deglaze with red wine and 100 ml stock, bring to the boil and simmer for about 5 minutes. Simmer pomegranate seeds for about 2 minutes. Season sauce with salt and 1 pinch of sugar.
8
Heat 1 tablespoon of butter. Fry the remaining onion cubes in it. Swivel the beans in it. Season to taste with pepper and a little salt.
9
Chop nuts. Stir 2 tablespoons of butter and parmesan into the risotto and season to taste. Serve everything.