Thaw medallions in the refrigerator and take them out about an hour before roasting so that they can reach room temperature, otherwise they will not get really hot during the short roasting time in the meat core.
First clean the vegetables, cut them into bite-sized pieces, briefly blanch them in boiling water, rinse them cold, drain well and dry them with kitchen paper. The different cooking times should be taken into account and the vegetables should only be cooked to the point where they still have “bite”.
Peel the potatoes, cut them into slices and twist them against each other as you wish. Skewer 1 or 2 roulade needles and finish with a piece of cork so that the slices do not twist and slip off the needle (s) while cooking. Cook in lightly salted water for 20 minutes, very large potatoes a few minutes longer.
Melt 1 tablespoon butter in a pan with a high rim, slowly heat the blanched vegetables in it and toss. Fold in the finely chopped parsley and season the vegetables with salt and pepper.
Heat the game stock and Madeira in a saucepan and reduce to a little more than half. Season to taste with mustard, balsamic vinegar, jelly, pepper and salt. Thicken the sauce with pieces of ice-cold butter, so it shouldn`t boil anymore.
Heat the oil in a second pan and flavor with rosemary sprigs and pressed garlic cloves. Sear the medallions on both sides for 1.5-2 minutes, depending on their thickness, then slide the pan off the plate, put the lid on, but do not close the pan completely. Let it rest for 10 minutes, season if necessary.
Place the potato in the middle of the plate, remove the needles and napkin with the sauce. Arrange the medallions and vegetables around it.
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