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🍽️ Tender Venison Medallions with Creamy Mashed Potatoes and Red Wine Onions

820 kcal · 30 min · 4 servings

Ingredients

• 8 Venison Schnitzel (á approx. 150 g)
• Ghee (for frying)
• 8 Shallots
• 500 ml dry red wine
• 60 g Sugar
• 2 tbsp Balsamic vinegar
• 60 g cold butter
• 800 g Potatoes (floury cooking)
• 200 ml lukewarm milk
• 40 g Butter
• Nutmeg

Instructions

1. 1. Peel the shallots. Leave smaller ones whole or halve larger ones.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cook the potatoes in boiling salted water for 30 minutes.
4. 4. Wash the venison medallions and pat them dry with a kitchen towel.
5. 5. Heat 1 tablespoon of ghee (clarified butter) in a frying pan.
6. 6. Fry the venison medallions until golden brown on both sides.
7. 7. Remove the medallions from the pan.
8. 8. Season the meat with salt and pepper.
9. 9. Place sprigs of rosemary on top of the medallions.
10. 10. Keep the meat warm.
11. 11. Reheat the pan drippings (fond) in the pan.
12. 12. Deglaze the pan with red wine.
13. 13. Add the sugar and balsamic vinegar.
14. 14. Bring the sauce to a brief boil.
15. 15. Add the prepared shallots to the sauce.
16. 16. Let the mixture simmer for about 20 minutes.
17. 17. Reduce the sauce until it has a syrupy consistency.
18. 18. Season the sauce with salt to taste.
19. 19. Remove the pan from the heat.
20. 20. Stir in the cold butter cubes.
21. 21. Drain the cooked potatoes.
22. 22. Let the potatoes steam dry for a moment.
23. 23. Press the potatoes through a potato ricer.
24. 24. Mix the potatoes with milk and butter until smooth.
25. 25. Season the mashed potatoes with salt, pepper, and nutmeg.
26. 26. Plate the meat on pre-warmed plates.
27. 27. Add the red wine onions and sauce.
28. 28. Add the mashed potatoes to the plate.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 820
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 72 g