Venison medallions with mixed mushrooms and braised potatoes
very easy
45 mins
45 mins
Ingredients
- 2 Onions
- 2 Garlic cloves
- 4 Branches of rosemary
- 1 kg baby potatoes
- 5 TABLESPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 250 ml White wine
- 600 g mixed mushrooms (e.g. mushrooms, herb side mushrooms and chanterelles)
- 150 g streaky bacon
- 600 g detached saddle of venison
- 7-10 Tbsp Pepper
- 2 TEASPOONS Flour
- 400 ml Game fund
- 1-2 TABLESPOONS Balsamic vinegar
Directions
- 1
Peel and finely dice the onions and garlic. Wash the rosemary, dab dry and put something aside for garnishing. Remove rosemary needles and chop finely. Wash, peel and halve the potatoes. Heat 2 tablespoons of clarified butter in a saucepan. Fry the potatoes in it, turning several times. Add onions, garlic and rosemary and fry briefly. Season with salt and nutmeg. Deglaze with wine, cover and stew for 10-15 minutes
- 2
Wash or clean and sanitize the mushrooms. Cut them into small pieces. Dice bacon finely. Wash meat, dab dry, cut into medallions. Heat 1 tbsp. clarified butter in a pan. Brown the meat on all sides at high heat. Reduce heat and fry for 1-2 minutes, depending on the size of the medallions. Season with salt and pepper, remove and keep warm. Sauté the flour in the cooking fat and deglaze with game stock. Let simmer for about 1 minute. Season to taste with salt, pepper and vinegar
- 3
Heat 2 tablespoons of clarified butter in a frying pan. Brown the bacon and mushrooms, season with salt and pepper. Arrange medallions, sauce and potatoes on plates. Spread the mushroom mixture on the medallions and garnish with coarsely plucked rosemary. Small pears and cranberries taste good with it
Nutrition Facts
760 kcal
37 g
43 g
46 g
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