Venison medallions in port wine and cranberry sauce with croquettes and glazed carrots
easy
35 mins
35 mins
Ingredients
- 750 g Carrots
- 4 Venison medallions (approx. 150 g each)
- 4 discs smoked streaky breakfast bacon (à approx. 10 g)
- 1 package (450 g) frozen oven potato croquettes
- 4 Stem(s) Marjoram
- 25 g Butter
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g liquid honey
- 300 ml Vegetable broth
- 50 ml Port wine
- 75 g Cranberries (glass)
- 1 str. tbsp. cornflour
- 2 wooden skewers
- baking paper
Directions
- 1
Wash the meat, dab dry and wrap each one with a slice of bacon. Halve the wooden skewers and use them to stick the bacon slices to the meat. Put the croquettes on a baking tray lined with baking paper.
- 2
Bake the croquettes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Peel, wash and slice the carrots. Wash marjoram, shake dry, put some leaves aside for garnishing.
- 3
Pluck the remaining leaves from the stems. Heat butter and 2 tablespoons of oil in a saucepan, fry carrots for about 12 minutes, turning them over. Season to taste with salt, pepper and honey. Mix in marjoram. Heat 2 tablespoons of oil in a frying pan, fry meat for 3-4 minutes on each side, season with salt and pepper, remove and keep warm.
- 4
Deglaze the roast with broth and port wine, add cranberries, season with salt and pepper and bring to the boil. In the meantime stir starch and 3-4 tablespoons of water until smooth. Stir into the boiling stock, bring to the boil again, simmer for 1 minute.
- 5
Arrange meat, sauce, carrots and croquettes garnished with marjoram on plates.
Nutrition Facts
730 kcal
57 g
37 g
38 g
More Delicious Recipes
