Venison medallions with duchess potatoes and spicy apples

Name: Venison medallions with duchess potatoes and spicy apples
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 ml Milk; 1 pack of Potato Puree Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 (90 g each) small, rosy-cheeked apples; 7-10 Tbsp a few squirts of lemon juice; 1 TEASPOON Butter; 100 ml clear apple juice; 1 Cinnamon stick; 1 Star Anise; 2 Juniper berries; 1 Egg yolk (size M); 1 Onion; 8 (à 75 g) Venison medallions; 8 Stem(s) Rosemary; 1 TABLESPOON clarified butter; 2 TABLESPOONS Tomato paste; 200 ml dry red wine; 300 ml Vegetable broth (instant); 7-10 Tbsp Sugar; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 ml Milk
1 pack of Potato Puree Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 (90 g each) small, rosy-cheeked apples
7-10 Tbsp a few squirts of lemon juice
1 TEASPOON Butter
100 ml clear apple juice
1 Cinnamon stick
1 Star Anise
2 Juniper berries
1 Egg yolk (size M)
1 Onion
8 (à 75 g) Venison medallions
8 Stem(s) Rosemary
1 TABLESPOON clarified butter
2 TABLESPOONS Tomato paste
200 ml dry red wine
300 ml Vegetable broth (instant)
7-10 Tbsp Sugar
baking paper
7-10 Tbsp Aluminium foil

Directions

1
For the duchess potatoes, boil 350 ml water. Take the pot from the stove, pour in the milk, stir in the puree powder. Season with salt, pepper and nutmeg and let it cool down a bit. Wash apples, grate them dry and cut them crosswise into slices. Sprinkle with a few drops of lemon juice. Heat butter in a pan. Sauté the apple slices in it. Deglaze with apple juice.
2
Add cinnamon, star anise and juniper and simmer for 2 minutes. Set aside. Stir egg yolk into the potato mixture. Fill into a piping bag with star nozzle and squirt 16 duchess potatoes onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. In the meantime peel onion and cut into slices. Wash venison medallions and dab dry. Tie with kitchen string. Wash the rosemary, shake dry and fasten under the ribbon. Season venison medallions with salt and pepper. Heat clarified butter in a pan. Brown the venison medallions all around. Reduce heat and fry for another 4-6 minutes. Remove, wrap in foil and let rest for 10 minutes. Meanwhile drain apples, collect the stock.
3
Tie with kitchen string. Wash the rosemary, shake dry and fasten under the ribbon. Season venison medallions with salt and pepper. Heat clarified butter in a pan. Brown the venison medallions all around. Reduce heat and fry for another 4-6 minutes. Remove, wrap in foil and let rest for 10 minutes. Meanwhile drain apples, collect the stock. Add onion and tomato paste to the hot frying fat and fry well. Add red wine, stock and the apple stock while stirring. Add cinnamon, star anise and juniper. Let everything simmer for 5-10 minutes. Season with salt, pepper and 1 pinch of sugar. Arrange everything together and drizzle with sauce. Serve with lamb's lettuce
4
Add onion and tomato paste to the hot frying fat and fry well. Add red wine, stock and the apple stock while stirring. Add cinnamon, star anise and juniper. Let everything simmer for 5-10 minutes. Season with salt, pepper and 1 pinch of sugar. Arrange everything together and drizzle with sauce. Serve with lamb's lettuce