For me, this dish is a tribute to the autumn season, to long walks through the forest and the subsequent warmth by the fireplace. The combination of game, mushrooms and beetroot reminds me of my childhood, when my grandfather proudly brought home a deer after the hunt and my grandmother conjured up delicious dishes from it. The venison medallions are the heart of the dish. They should be of good quality, preferably cut from the leg. The tender meat harmonizes wonderfully with the creamy sauce. The chanterelles, with their slightly peppery aroma, are a must for this sauce. They bring an earthy, woody taste that goes perfectly with the game. The shallots provide a mild sweetness, the pickles a pleasant acidity and a surprising twist. The single malt whiskey gives the sauce a subtle smoky note and depth. Be sure to choose a whiskey that you also like neat, because its character will be preserved in the sauce. Game stock is the base for the sauce and provides an intense game flavor. Cream and crème fraîche make the sauce creamy and full-bodied. The Thermomix® is a practical helper here, especially when preparing the sauce. Chopping the shallots is lightning fast and searing in the mixing bowl saves time and washing up. Be careful not to sauté the shallots for too long, they should only be translucent. When reducing the sauce without a measuring cup, the liquid can evaporate better and the sauce concentrates. The beetroot provides a color and taste contrast. I recommend cutting it very finely so that it is not too dominant. The walnut oil emphasizes the nutty taste of the beetroot. For a vegetarian version, you can replace the venison medallions with fried porcini mushrooms or halloumi. Instead of game stock, you can use vegetable broth. For a vegan version, replace cream and crème fraîche with plant-based alternatives based on cashew or soy. In addition to salt and pepper, juniper berries, bay leaves or a hint of nutmeg are also excellent spices. Serve the venison medallions with the ribbon noodles and beetroot. A fresh salad with lamb's lettuce and cranberries also goes well with it. I recommend a full-bodied red wine as a drink, for example a Pinot Noir or a Merlot. The sauce can be prepared well in advance and stored in the refrigerator. However, the venison medallions should be freshly prepared, otherwise they may become dry. The beetroot can also be prepared and marinated in advance. This will give you less stress when your guests arrive.

Venison Medallions in Whiskey Mushroom Cream with Beetroot

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Description

Ingredients (18 ingredients)

Preparation (10 steps)

Prepare shallots, pickles and mushrooms

Chop shallots

Sauté shallots

Prepare sauce

Refine sauce

Cook noodles

Prepare beetroot

Fry venison medallions

Prepare herb butter

Fry venison medallions again

Finished cooking? Great! 🎉

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