Venison medallions with plum sauce

Venison medallions with plum sauce

Total: 35 Min. | Active: 35 Min.
Low Carb
Nutritional value / person: 357 kcal
, Fat: 19 g
, Carbohydrate: 12 g
, Protein: 33 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Plum sauce

1 tbsp butter
2 shallots, cut into thin slices
2 garlic cloves, finely chopped
8 juniper berries, finely chopped
3 bay leaves
1 sprig rosemary, finely chopped
3 tbsp Marsala wine
1 ½ dl game stock (or beef stock)
350 g plums, cut into wedges
2 tsp sugar
50 g butter, cut into pieces, cold

Venison

1 tbsp clarified butter
8 venison medaillon (each approx. 70 g)
½ tsp salt
a little pepper
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How it's done

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Plum sauce

Heat the butter in a pan. Sauté the shallots and garlic for approx. 5 mins. Add the juniper, bay leaf and rosemary, briefly sauté. Pour in the Marsala and stock, reduce for approx. 2 mins. Add the plums and sugar, simmer for approx. 5 mins. Reduce the heat and remove the pan from the hob. Gradually whisk in the butter. Return the pan to the hob a few times to gently warm the sauce; it must not boil. Stir until the sauce thickens.

Venison

Heat the clarified butter in a frying pan. Season the meat, brown for approx. 2 mins. on each side. Remove, cover and leave to rest for approx. 5 mins. Serve the meat with the plum sauce.

Good to know
Serve with: Spaetzle and leek or red cabbage.

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