Venison medallions with fig sauce

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Brush a rectangular flat form (approx. 20 x 30 cm) with a little oil. Bring 1 l water, butter and 1 teaspoon salt to the boil. Stir in polenta with a wooden spoon. Simmer at low heat while stirring for about 20 minutes.

2. 2

   Season to taste with nutmeg. Fill polenta 1-1 1⁄2 cm high into the mould, smooth it down and let it cool down. Cover and leave to set in the fridge for about 1 hour.

3. 3

   In the meantime, preheat the oven (electric cooker: 100 °C/circulating air and gas: not suitable). Wash thyme and shake dry. Dab medallions dry. Heat 2 tablespoons of oil in a large frying pan. Fry the medallions in it at high heat from each side for approx. 1 1⁄2 minutes.

4. 4

   Season with salt and pepper. Add thyme and fry briefly. Put into an ovenproof dish. Bake in the oven for 20-30 minutes. Keep the pan with the frying fat.

5. 5

   Onions peel and cut into slices. Heat frying fat in a pan. Sauté the onions in it. Deglaze with wine and bring to the boil. Stir in jelly and simmer for about 10 minutes. Wash and clean the figs and cut them into slices.

6. 6

   Add to the sauce and carefully heat it up.

7. 7

   Cut the polenta into squares. Heat 2 tablespoons of oil in a large frying pan. Fry the polenta pieces in it in portions on each side for about 2 minutes until golden brown. Arrange medallions, polenta and fig sauce.

Nutrition Facts

KCAL
650 kcal

CARBS
64 g

FATS
27 g

PROTEINS
34 g