Deer Medallions in Crispy Casing
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml red wine
- 3 juniper berries
- 1 sprig thyme
- 1 pinch (s) coriander
- 4 deer medallions approx. 100 g each
- 2 sheets puff pastry, frozen
- 100 g Parma ham
- 0.5 ½ onion (s)
- 100 g mushrooms
- 2 tablespoon butter
- 1 teaspoon oil
- 1 tablespoon parsley, chopped
- 2 egg whites, egg yolks for brushing
- salt and pepper
- 1 onion (s)
- 1 teaspoon butter
- 50 g poultry liver pate
- 2 tablespoon brandy
- 5 tablespoon sweet cream
Print Recipe
Pin Recipe Instructions
- Bring the red wine with crushed juniper berries, thyme and coriander to the boil, cover and steep for 10 minutes and allow to cool.
- Clean the venison medallions, but do not wash them, place them in a bowl and cover with the cold red wine marinade and leave to rest overnight.
- The next day, first let the puff pastry defrost according to the instructions. Finely slice the ham, clean and finely chop the onion and mushrooms. Steam both in the butter over a mild heat until the onion is translucent, stir in the ham and allow to cool.
- Sear the venison medallions in the oil on both sides for 1 minute, remove, season and allow to cool.
- Roll out the puff pastry and cut out 4 circular plates with a soup cup dia. Puree the mushroom mixture with parsley and egg white until smooth and spread half of it on 4 sheets of puff pastry. Place the medallions on top and cover with the remaining puree.
- Brush the edges of the pastry sheets with egg white, place the empty pastry sheets on top and press the edges together firmly. Place the dough parcels on a greased tray, brush with the beaten egg yolk and bake in the preheated oven E: 225 ° for about 25 minutes. After 5 minutes, lower the oven temperature to 175 °.
- Meanwhile, finely dice the onion, sauté in the foaming butter until translucent, deglaze with 125 ml red wine marinade and reduce almost completely. Add the poultry liver pate in small pieces and allow to melt over a mild heat. Whip up with brandy and cream, season to taste and keep warm. Arrange the finished deer medallions in a crispy shell on warm plates and pour the whipped sauce over them.
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