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🍽️ Venison medallions in bacon wrap with mushrooms

685 kcal · 30 min · 4 servings

Ingredients

• 4 Venison Veal Loin Steaks (approx. 140 g each)
• 4 Bacon
• 2 tbsp Ghee
• Salt
• Pepper (from the mill)
• 3 Shallots
• 150 ml dry white wine
• 2 tbsp Sugar
• 2 tbsp white balsamic vinegar
• 60 ml whipping cream
• 300 g Chanterelles
• 2 tbsp Butter
• 2 Pears
• 4 tbsp Cranberries (from the jar)
• young Marjoram (for garnish)

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Rinse the venison steaks briefly and pat them dry with a kitchen towel.
3. 3. Wrap each steak in a slice of bacon.
4. 4. Secure the bacon wrap with kitchen twine so it does not unravel.
5. 5. Heat lard in a large frying pan.
6. 6. Sear the steaks on both sides over high heat.
7. 7. Season the meat with salt and pepper.
8. 8. Place the steaks in a baking dish.
9. 9. Cook the venison steaks in the preheated oven for 10 to 15 minutes.
10. 10. Peel the shallots and cut them into quarters.
11. 11. Deglaze the pan drippings with white wine.
12. 12. Add sugar and balsamic vinegar to the liquid.
13. 13. Bring the sauce to a boil.
14. 14. Add the shallots to the sauce.
15. 15. Let the shallots simmer in the sauce for about 10 minutes.
16. 16. Season the sauce with salt.
17. 17. Stir the cream into the sauce.
18. 18. Clean the mushrooms and remove any dirt.
19. 19. Melt butter in a separate frying pan.
20. 20. Fry the mushrooms in the butter for about 5 minutes.
21. 21. Season the mushrooms with salt and pepper.
22. 22. Wash the pears thoroughly.
23. 23. Peel the pears.
24. 24. Cut the pears in half.
25. 25. Carefully cut out the core from the pear halves.
26. 26. Fill the hollowed-out pears with lingonberries.
27. 27. Divide the white wine shallots among four plates.
28. 28. Place the venison medallions on top of the shallots.
29. 29. Garnish the dish with the fried chanterelles.
30. 30. Serve the lingonberry-filled pear alongside.
31. 31. Grind fresh pepper over the meat.
32. 32. Garnish the dish with fresh marjoram.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 18 g