Deer Medallions with Pear and Mint Crust

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 8 deer medallions, about 0 g each
  • salt
  • Pepper, freshly ground
  • 4 tablespoon oil
  • 100 g cranberries, fresh
  • 4 tablespoon butter
  • 500 ml game stock
  • 4 tablespoon jelly (cranberry jelly)
  • 1 tablespoon cornstarch
  • 4 pear (s), firm, peeled and pitted
  • 40 ml schnapps (fruit brandy), Williams Christ pear
  • 2 carrot (s), cut into wedges
  • 100 g suar snap peas, possibly frozen
  • 3 tablespoon breadcrumbs
  • 2 egg (s), including the yolk
  • 1 tablespoon mint, chopped
  • leaves Mint for garnish
Deer Medallions with Pear and Mint Crust
Deer Medallions with Pear and Mint Crust

Instructions

  1. Pat dry the venison medallions, fry in the oil on both sides, remove, season with salt and pepper and keep warm. Melt 1 tablespoon butter in the roast stock, add the cranberries, toss briefly, deglaze with game stock and reduce a little. Stir in the cranberry jelly, season to taste with salt and pepper and bind with mixed cornstarch or cold butter flakes. Preheat the oven to 180 ° C. Steam the carrot wedges and sugar snap peas in 1 tablespoon butter and a little water until al dente, cut 2 pears into wedges and cook them briefly. Dice 2 pears and sauté briefly in 1 tablespoon butter, deglaze with Williams brandy and let cool down a little. Add breadcrumbs, egg yolks and mint. Place the venison medallions in a greased baking dish, brush with the pear and mint mixture and cook in the oven for approx. 5-8 minutes.
  2. Place the cranberry sauce on a plate as a mirror, arrange the pear and vegetable mixture in the middle as a bed, place the venison medallions on top, garnish with a few mint leaves and serve. Serve with potato noodles.

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