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🍽️ Oven Potato with Garlic Butter and Venison Fillet

1073 kcal · 30 min · 4 servings

Ingredients

• 8 medium potatoes
• 50 g melted butter
• 3 garlic cloves
• 1.5 tsp salt
• pepper (from the mill)
• 50 g freshly grated parmesan
• 2 tbsp breadcrumbs
• 320 g venison medallions (4 venison medallions)
• salt
• pepper (from the mill)
• peanut oil
• 1 tbsp lingonberries
• thyme

Instructions

1. 1. Peel the garlic clove.
2. 2. Press the garlic directly into the soft butter.
3. 3. Slice the potato into thin slices.
4. 4. Cut only to three-quarters of the depth.
5. 5. Keep the potato connected at the bottom.
6. 6. Put half of the garlic butter into a baking dish.
7. 7. Place the prepared potato into the dish.
8. 8. Season the potato with salt and pepper.
9. 9. Brush the potato with the remaining garlic butter.
10. 10. Preheat the oven to 190 degrees.
11. 11. Place the dish in the center of the oven.
12. 12. Bake the potato for 30 minutes.
13. 13. Take the dish out occasionally.
14. 14. Brush the potato with the butter in the dish.
15. 15. Sprinkle breadcrumbs over the potato.
16. 16. Sprinkle Parmesan over the potato.
17. 17. Bake the potato for another 10 minutes.
18. 18. Wait until the surface is light brown.
19. 19. Season the venison fillet with salt and pepper.
20. 20. Heat some peanut oil in a pan.
21. 21. Fry the meat on each side for 2 to 3 minutes.
22. 22. Wrap the meat in aluminum foil.
23. 23. Let the meat rest briefly.
24. 24. Place the potato on a plate.
25. 25. Place the meat next to the potato.
26. 26. Sprinkle the meat with cranberries as desired.
27. 27. Garnish the dish with thyme.

Nutrition per serving

• kcal: 1073
• Protein: 50 g · Fett/Fat: 64 g · Carbs: 73 g