← All recipes

🍽️ Venison Loin Wrapped in Potato Crust

401 kcal · 30 min · 4 servings

Ingredients

• 500 g Venison loin fillet
• 2 egg yolks
• 600 g potatoes
• salt
• pepper (from the mill)
• 250 ml game stock (from the jar)
• rosemary (1/2 tsp each, dried)
• thyme (1/2 tsp each, dried)
• 150 ml dry red wine
• 2 shallots
• 1 tbsp butter
• 20 g cold butter

Instructions

1. 1. Cut the venison loin into four equal pieces.
2. 2. Season the meat pieces all over with salt and pepper.
3. 3. Sear the medallions quickly on all sides in a hot pan.
4. 4. Remove the meat from the pan and set it aside.
5. 5. Grate the potatoes finely and squeeze out the excess moisture.
6. 6. Add the egg yolk to the potato mixture.
7. 7. Season the mixture with salt and pepper.
8. 8. Mix all ingredients thoroughly.
9. 9. Distribute the potato mixture onto the medallions.
10. 10. Carefully shape the mixture around the meat.
11. 11. Preheat the oven to 200 degrees Celsius.
12. 12. Place the dishes in the oven for 10 to 12 minutes.
13. 13. Let the dishes rest for about 10 minutes after baking.
14. 14. Dice the shallots into small cubes.
15. 15. Sauté the shallots in the fat used for the meat.
16. 16. Deglaze with red wine.
17. 17. Reduce the liquid to one-third of its volume.
18. 18. Add the game stock.
19. 19. Add the dried herbs.
20. 20. Reduce the sauce to half its volume.
21. 21. Strain the sauce through a fine sieve.
22. 22. Season the sauce with salt and pepper.
23. 23. Remove the sauce from the heat.
24. 24. Stir in cold butter in small pieces.
25. 25. Use a whisk to incorporate the butter.
26. 26. Halve the finished medallions.
27. 27. Warm the serving plates.
28. 28. Plate the medallions with the sauce.

Nutrition per serving

• kcal: 401
• Protein: 33 g · Fett/Fat: 16 g · Carbs: 25 g