Venison medallions with mini dumplings

Name: Venison medallions with mini dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1⁄2 Package (375 g) Dumpling dough (half and half; refrigerator shelf); 50 g Polenta (corn semolina); 1 Onion; 3 TABLESPOONS Butter; 500 g Frozen green beans; 8 (à 75 g) Venison medallions; 8 discs Bacon; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 Potty Basil; 200 ml White wine; 4 TABLESPOONS Fresh cream; 7-10 Tbsp grated rind von1⁄2 organic lemon; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1⁄2 Package (375 g) Dumpling dough (half and half; refrigerator shelf)
50 g Polenta (corn semolina)
1 Onion
3 TABLESPOONS Butter
500 g Frozen green beans
8 (à 75 g) Venison medallions
8 discs Bacon
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 Potty Basil
200 ml White wine
4 TABLESPOONS Fresh cream
7-10 Tbsp grated rind von1⁄2 organic lemon
7-10 Tbsp Aluminium foil

Directions

1
Form 12 dumplings from the dough and turn in the polenta. Peel and chop the onion. Heat 1 tablespoon butter in a pot. Fry half of the onion in it. Add beans and approx. 1⁄8 l water, salt.
2
Bring to the boil and stew for 12-15 minutes.
3
Dab medallions dry and wrap 1 slice of bacon around each. Fry the steaks in hot clarified butter for 2-3 minutes on each side. Season with salt and pepper. Wrap in aluminium foil and let it rest for about 10 minutes.
4
Set the pan aside.
5
Wash the basil and cut into strips. Sauté the rest of the onion in hot frying fat. Deglaze with wine, reduce by half. Stir in crème fraiche. Season with salt and pepper. Refine with basil.
6
Heat 2 tablespoons of butter. Brown the dumplings in it. Refine beans with lemon peel. Arrange everything.