Venison medallions with gratinated camembert pears

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the Brussels sprouts and cut them crosswise at the stalk. Steam in little boiling salted water for 12-15 minutes. Drain and keep warm.

2. 2

   Meanwhile wash the meat, dab dry and cut into about 8 medallions. Season the medallions with pepper and wrap 2 slices of bacon around each medallion (see picture below). Peel and finely chop the onion.

3. 3

   Wash the marjoram, shake dry and remove the leaves.

4. 4

   Dice cheese into small cubes and knead with breadcrumbs. Season with pepper. Drain the pears. Spread the breadcrumb mixture on top, press on a little. Place pears on a baking tray lined with baking paper in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see "Pears in the oven").

5. 5

   manufacturer) for about 10 minutes.

6. 6

   Heat 1 tablespoon of oil in a frying pan. Fry venison medallions in it for about 3 minutes on each side. Take them out, cover and let them rest for a short time.

7. 7

   Deglaze frying fat with stock and wine. Bring to the boil and boil down a little. Stir starch and 2 tablespoons of water until smooth, thicken sauce with it. Season to taste with salt and pepper. Heat 1 tbsp. oil and butter in a large pan.

8. 8

   Fry the onion in it. Sauté the Brussels sprouts and marjoram. Season with salt and pepper. Arrange everything. Serve with croquettes and cranberries.

Nutrition Facts

KCAL
620 kcal

CARBS
22 g

FATS
33 g

PROTEINS
49 g