Venison Fillet Medallions with Walnut Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g deer meat (back)
- salt
- Black pepper from the mill
- Fat for frying
For the topping: (walnut crust)
- 100 g butter, soft
- 1 egg yolk
- 20 g parsley, chopped
- 65 g walnuts, finely chopped
- 30 g breadcrumbs
- some honey (acacia honey)
- salt
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- For the walnut crust, stir the butter until frothy. Work in the egg yolk, add the honey, parsley and walnuts. Finally fold in the breadcrumbs. Season the mixture to taste with salt and pepper and chill.
- Preheat the oven to 160 ° C.
- Season the saddle of deer with salt and pepper. Heat some oil in a roasting pan and fry the saddle of deer on all sides. Then place the roaster in the hot oven and cook the meat in it for about 20-30 minutes.
- Then take the roaster out of the oven; Turn off the oven and spread the walnut mixture over the meat. Finally, put the roaster back in the oven for about 5 - 7 minutes so that the meat can rest a little and the crust gets a nice melt. Cut the meat into slices, arrange in portions and serve.
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