Venison medallions with chanterelle sauce

Name: Venison medallions with chanterelle sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Cutting beans; 7-10 Tbsp Salt; 3-4 Tbsp Butter or margarine; 1 (approx. 350 g) Venison filet; 4 discs (10 g each) Bacon; 2 TABLESPOONS Oil; 250 g Chanterelles; 1 Onion; 1 collar Chives; 1 TEASPOON colourful peppercorns; 250 g Whipped cream; 1 TABLESPOON sauce thickener; 1-2 TABLESPOONS Brandy; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Cutting beans
7-10 Tbsp Salt
3-4 Tbsp Butter or margarine
1 (approx. 350 g) Venison filet
4 discs (10 g each) Bacon
2 TABLESPOONS Oil
250 g Chanterelles
1 Onion
1 collar Chives
1 TEASPOON colourful peppercorns
250 g Whipped cream
1 TABLESPOON sauce thickener
1-2 TABLESPOONS Brandy
7-10 Tbsp Parsley

Directions

1
Clean the beans, wash them and cut them into small pieces. Cook in boiling salted water for about 15 minutes. Then drain and shortly before serving, toss in 2 tablespoons of melted fat.
2
Wash the venison fillet, dab dry and cut into 8 pieces. Wrap each piece with a bacon slice halved lengthwise. Fry in hot oil, turning, for 4-5 minutes, salt slightly. Clean and wash the chanterelles.
3
Peel and finely chop the onion. Wash the chives and cut into small rolls. Crush the peppercorns. Heat the remaining fat. Sauté onion and chanterelles for 2-3 minutes. Season with salt and crushed pepper.
4
Deglaze with cream, let it boil down for 1-2 minutes. Sprinkle in sauce thickener. Stir in chives and brandy. Serve beans, medallions and chanterelle sauce garnished with parsley.