Venison medallions with savoy cabbage and potato rosettes
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Easy
Prep Time
75 Min
Description
This dish is a feast for the senses! Tender venison medallions, combined with creamy savoy cabbage and decorative potato rosettes - a real eye-catcher on any plate. I like to make this combination when it should be something special. Preparation with the Thermomix® is straightforward and always succeeds. The savoy cabbage becomes wonderfully tender and the potatoes get a great consistency. Perfect for a festive dinner in autumn or winter. A hearty dish that is guaranteed to please everyone!
Ingredients (16 ingredients)
-
800 g Potatoes
-
Salt
-
1 Savoy cabbage
-
4 Egg yolks
-
7 EL Milk
-
70 g Butter
-
Grated nutmeg
-
4 Venison steaks
-
Pepper
-
4 Slices of breakfast bacon
-
1 EL Oil
-
1 Onion
-
4 EL Cognac
-
400 ml Game stock
-
2 TL Pepper
-
3 EL Dark gravy thickener
Preparation (13 steps)
Prepare potatoes
Peel and quarter 800 g potatoes and place in the simmering basket. Fill 500 ml water into the mixing bowl, insert simmering basket.
Prepare savoy cabbage
Clean the savoy cabbage, quarter it, remove the stalk and cut into strips. Remove the simmering basket and empty the mixing bowl. Put 20 g butter in the mixing bowl.
Sauté savoy cabbage
Place the chopped savoy cabbage in the mixing bowl, season with salt and sauté for 10 min./100°C/reverse rotation speed 1.
Mash potatoes
Place the cooked potatoes in the mixing bowl. Add 4 egg yolks, 7 tablespoons of milk, 50 g butter and grated nutmeg.
Fill mashed potato mixture into piping bag
Fill the mashed potato mixture into a piping bag with a star nozzle and pipe rosettes onto a baking tray lined with baking paper.
Bake potato rosettes
Bake the potato rosettes in a preheated oven at 200°C top/bottom heat for approx. 15-20 minutes until golden brown.
Fry bacon
Fry 4 slices of breakfast bacon (approx. 48 g) in a pan without fat until crispy and set aside.
Chop onions
Peel, halve and place 1 onion (approx. 80 g) in the mixing bowl.
Sauté onions
Add 1 tablespoon of oil to the onions in the mixing bowl.
Prepare sauce
Add 4 tablespoons of cognac and 1 glass (400 ml) of game stock to the onions in the mixing bowl, season with 2 teaspoons of pepper.
Thicken sauce
Add 3 tablespoons of dark gravy thickener and simmer for 2 min./100°C/speed 2.
Fry venison steaks
Season the 4 (à 130 g) venison steaks with pepper and salt and fry in a pan with a little oil on both sides.
Arrange
Arrange the venison steaks with the sauce, potato rosettes and bacon.
Finished cooking? Great! 🎉
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Allergens
- Eggs
- Milk
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