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Cook Time

1 h 15 min

Description

These venison medallions are a feast for the palate! Tender game meat, combined with a creamy wild mushroom cream sauce and fresh peas – a poem. I especially like to make this dish in the autumn when chanterelles are in season. The fruity topping gives the whole thing a special touch. The preparation is a little more complex, but it's worth it! Perfect for a special occasion or a festive dinner. A full-bodied red wine goes well with it. An absolute favorite recipe!

Ingredients (11 ingredients)

Preparation (9 steps)

Chop shallot

Thermomix® Setting

5 sec/Speed 5

Peel and quarter the shallot and put it in the mixing bowl. Chop for 5 sec/speed 5. Scrape down the sides with the spatula.

Sauté shallot

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the butter and sauté for 3 min/120°C/speed 1.

180

Add chanterelles and game stock

Thermomix® Setting

10 min/212°F/Speed 1 100

Add the cleaned chanterelles and game stock and bring to a boil for 10 min/100°C/speed 1 without the measuring cup.

600

Reduce sauce

Thermomix® Setting

5 min/Varoma/Speed 1 Varoma

Let it reduce for another 5 min/Varoma/speed 1 without the measuring cup until the sauce has a creamy consistency.

300

Refine sauce

Thermomix® Setting

1 min/194°F/Linkslauf Speed 1 90 Reverse

Add the cream, salt, pepper and chopped chives and stir in for 1 min/90°C/Reverse/speed 1.

Heat peas

Thermomix® Setting

3 min/194°F/Linkslauf Speed 1 90 Reverse

Put the blanched peas in the mixing bowl, add the butter, sugar and salt and heat for 3 min/90°C/Reverse/speed 1.

180

Toast bread

Slice the bread very thinly, drizzle with olive oil and toast in a hot pan. Set aside.

Prepare meat

Pre-cook the venison loin sous-vide as desired or fry directly in the pan. When cooking sous-vide, place the meat in a vacuum bag and cook in a water bath at 60 degrees Celsius for one hour. Now cut the meat into medallions and sauté in a coated pan in butter for one to two minutes on all sides. Season with salt and pepper.

Prepare fruit topping

When making your own jam from currants, raspberries, gooseberries, etc., spread a small remainder of the pulp cooked with gelling sugar thinly on a baking sheet lined with baking paper. Let dry at 80 degrees Celsius with the oven door ajar for about 3 to 4 hours. Now cut out to match the game and place on the warm meat.