Venison medallions with plum sauce and mashed potatoes
Main course
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
Venison medallions with plum sauce, served with mashed potatoes and field salad
Ingredients (18 ingredients)
-
1200 g Potatoes
-
Salt
-
Pepper
-
700 g Venison loin
-
1 Pck. Pepper ham
-
100 g Dried plums
-
50 g Sugar
-
150 ml Dry white wine
-
Cinnamon
-
3 EL Plum fruit spread
-
1 Stück Red onion
-
200 g Lamb's lettuce
-
4 EL Aceto Balsamico Di Modena I.G.P.
-
6 EL Oil
-
Rosemary
-
200 ml Milk
-
2 EL Butter
-
Grated nutmeg
Preparation (8 steps)
Prepare potatoes
Peel 1.2 kg potatoes and cut into small pieces.
Cook potatoes
Put the cut potatoes with salted water into the mixing bowl and cook for 20 min./100°C/speed 1. Use steamer basket.
Prepare meat
Wash 700 g venison loin and pat dry. Place 1 pack pepper ham slightly overlapping on a board. Place the meat on the ham and roll into the ham. Cut the meat into 8 medallions of equal size if possible. Fix the medallions with a wooden skewer and season with salt and pepper.
Prepare plum sauce
Halve 100 g dried plums. Caramelize 50 g sugar in a saucepan and add the plums. Deglaze with 150 ml dry white wine and season with cinnamon. Place the plums in the mixing bowl and puree for 20 sec./speed 8. Stir in 3 tbsp plum fruit spread and heat for 2 min./60°C/gentle stir setting. Keep the sauce warm.
Prepare salad
Peel 1 red onion and cut into rings. Wash 200 g lamb's lettuce. Stir together 4 tbsp Aceto Balsamico Di Modena I.G.P. with salt and pepper and whisk in 4 tbsp oil. Mix the salad, onion and vinaigrette.
Prepare mashed potatoes
Drain the cooked potatoes and return to the mixing bowl. Add 200 ml milk, 2 tbsp butter, salt, pepper and grated nutmeg. Mix for 20 sec./speed 4.
Fry meat
Heat 2 tbsp oil in a pan and fry the medallions all over at medium heat for 5-6 minutes, season with rosemary and keep warm.
Arrange
Arrange the meat with the puree, salad and plum sauce on four plates.
Finished cooking? Great! 🎉
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Allergens
- Sulphite
- Wheat
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