Venison medallions in rose hip sauce

Name: Venison medallions in rose hip sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g detached saddle of venison; 6 discs Breakfast bacon (Bacon); 20 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Game stock (from the glass); 1 TABLESPOON Cornstarch; 2 TABLESPOONS Rose hip jam; 6 Stem(s) Thyme; 20 g Butter; 2 packages (500 g each) Schupfnudeln; 30 g chopped hazelnuts; 7-10 Tbsp wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g detached saddle of venison
6 discs Breakfast bacon (Bacon)
20 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Game stock (from the glass)
1 TABLESPOON Cornstarch
2 TABLESPOONS Rose hip jam
6 Stem(s) Thyme
20 g Butter
2 packages (500 g each) Schupfnudeln
30 g chopped hazelnuts
7-10 Tbsp wooden skewers

Directions

1
Pat the saddle of venison dry and cut into 12 medallions of the same size. Cut bacon slices in half, wrap each medallion with a piece of bacon. Pin them with wooden skewers. Heat the lard in a pan and fry the medallions one after the other for 8-10 minutes, turning them over. Season with salt and pepper.
2
Remove the medallions from the pan and keep warm. Mix the starch with a little cold water until smooth. Add game stock to the frying fat and bring to the boil. Stir in rosehip jam and mixed starch. Wash the thyme, dab dry and chop finely. Add to the sauce, season with salt and pepper and simmer for about 10 minutes. Heat butter in a second pan. Add potato noodles and fry until golden brown. Finally add hazelnuts and fry briefly. Add medallions to the sauce and heat up briefly.
3
Add to the sauce, season with salt and pepper and simmer for about 10 minutes. Heat butter in a second pan. Add potato noodles and fry until golden brown. Finally add hazelnuts and fry briefly. Add medallions to the sauce and heat up briefly. Arrange three medallions each with sauce and nut-crescent noodles. Red cabbage tastes good with it