Venison medallions with pomegranate-pepper sauce with walnut risotto and green beans

Name: Venison medallions with pomegranate-pepper sauce with walnut risotto and green beans
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 Pomegranate; 800 g green beans; 2 Onions; 2 Garlic cloves; 1 piece(s) (250 g) Celeriac; 600 g detached saddle of venison; 8 discs Pancetta (Italian ham); 800 ml Vegetable broth; 3 TABLESPOONS Olive oil; 4 TABLESPOONS Butter; 200 g Risotto Rice; 1/4 l ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS pickled green peppercorns; 1-2 TEASPOONS Flour; 1/4 l dry red wine; 1 pinch Sugar; 7-10 Tbsp freshly grated nutmeg; 50 g Walnut kernels; 80 g Parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 Pomegranate
800 g green beans
2 Onions
2 Garlic cloves
1 piece(s) (250 g) Celeriac
600 g detached saddle of venison
8 discs Pancetta (Italian ham)
800 ml Vegetable broth
3 TABLESPOONS Olive oil
4 TABLESPOONS Butter
200 g Risotto Rice
1/4 l ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS pickled green peppercorns
1-2 TEASPOONS Flour
1/4 l dry red wine
1 pinch Sugar
7-10 Tbsp freshly grated nutmeg
50 g Walnut kernels
80 g Parmesan cheese

Directions

1
Remove the pomegranate seeds from the skin. Wash and clean the beans. Peel and finely dice onions and garlic. Peel, wash and finely dice the celery. Wash the meat, dab dry, parry and cut into about 16 medallions. Wrap 1/2 slices of pancetta around each medallion. Bring the stock to the boil
2
Heat 2 tablespoons of oil and 1 tablespoon of butter and stir-fry 1/2 onion, garlic and celery cubes in it. Add rice and sauté briefly. Add white wine and continue stirring until no more liquid is present. Gradually add stock, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Season with salt
3
Meanwhile cook the beans in boiling salted water for 10-12 minutes. Heat 1 tablespoon of oil in a frying pan and fry the meat for about 5 minutes while turning. Season with salt and pepper. Remove meat and keep warm. Briefly fry the pomegranate seeds and green peppercorns in the frying fat. Dust with flour and deglaze with red wine. Bring to the boil while stirring and season to taste with salt and sugar
4
Pour the beans into a sieve. Melt 1 tbsp. butter in a pot and fry the remaining onion cubes briefly until translucent. Add the beans
5
Chop walnuts, grate cheese. Stir 2 tablespoons of butter, walnuts and parmesan into the finished risotto. Arrange beans, risotto, medallions and sauce on plates