Venison Medallions in Whiskey Mushroom Cream with Beetroot
Main course
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
40 Min
Description
Venison medallions in whiskey mushroom cream with beetroot are a festive main course, prepared in the Thermomix®. This recipe combines tender venison medallions with a creamy sauce made from chanterelles, shallots, gherkins and a dash of single malt whiskey. Game stock, cream and crème fraîche round off the sauce. Preparation takes about 60 minutes and yields 4 servings. Ideal for a hearty family meal or special occasions in autumn and winter.
Ingredients (18 ingredients)
-
2 kleine Shallots
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50 g Butter
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3 Gherkins
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1 Glas Chanterelles
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4 cl Single Malt Whiskey
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1 Glas Game stock
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200 ml Cream
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1 EL Crème fraîche
-
Salt
-
Pepper
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12 Venison medallions
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Oil for frying
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250 g Noodle Nests Swabian Style, Ribbon Noodles
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2 Knolle(n) Beetroot
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4 EL Walnut oil
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1 Zweig(e) Rosemary
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1 Zweig(e) Thyme
-
8 Juniper berries
Preparation (10 steps)
Prepare shallots, gherkins and mushrooms
Peel and quarter the shallots. Finely dice the gherkins. Drain the mushrooms and set aside.
Chop shallots
Place shallots in the mixing bowl and chop for 3 sec./speed 5. If necessary, push down with the spatula.
Sauté shallots
Add 20 g butter to the shallots in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare sauce
Add gherkins and mushrooms to the shallots in the mixing bowl. Add whiskey and game stock and let it reduce for 5 min./100°C/speed 1 without the measuring cup.
Refine sauce
Add cream and crème fraîche to the mixing bowl and stir in for 3 min./90°C/speed 1. Season with salt and pepper.
Cook noodles
Cook the noodles in a separate pot according to the package instructions.
Prepare beetroot
Wash, peel and cut the beetroot into very fine slices. Season with salt and pepper and then marinate with walnut oil.
Sear venison medallions
Sear the venison medallions in a pan with hot oil for about 2-3 minutes on each side. Then remove from the pan and let rest for 20 minutes.
Prepare herb butter
Heat the remaining butter (30g) with rosemary, thyme and juniper berries in a pan.
Fry venison medallions
Fry the venison medallions in the herb butter for about 3 minutes on each side and season as desired.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Milk
- Nuts
- Celery
- Sulphur dioxide and sulphites
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