Venison medallions with polenta

COOK TIME
65 mins

TOTAL TIME
65 mins

Ingredients

Directions

1. 1

   Bring 1 litre of water with fat and 1 teaspoon of salt to the boil, remove the pot from the stove. Stir in polenta with a whisk. Put the pot back on the stove, stir vigorously with a wooden spoon until the polenta boils up. Let it simmer for about 15 minutes at low heat, stirring frequently and vigorously. Season to taste with nutmeg. Grease a rectangular flat dish (approx. 20 x 30 cm) with oil, add the porridge and smooth it down to a thickness of 1-1 1/2 cm. Chill for about 1 hour.

2. 2

   Onions peel and cut into slices. Wash the thyme and shake dry. Dab meat dry, season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Sauté the medallions and thyme, except for a little to garnish, for about 3 minutes while turning. Remove from the pan and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: unsuitable) for 20-30 minutes

3. 3

   Sauté the onions in the frying fat for about 4 minutes. Deglaze with stock, bring to the boil and stir in jelly. Simmer for about 10 minutes. Wash and clean the figs, cut them into slices, add them to the sauce and warm them up carefully

4. 4

   In the meantime cut the polenta into squares. Heat 2 tablespoons of oil in a large frying pan and fry polenta in portions while turning. Arrange medallions, polenta and fig sauce. Garnish with thyme

5. 5

   Preparation time approx. 1 hour 5 minutes. waiting time approx. 15 minutes

Nutrition Facts

KCAL
650 kcal

CARBS
64 g

FATS
27 g

PROTEINS
34 g