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🍽️ Tender Venison Medallions with Creamy Chanterelle Sauce and Crispy Potato Rösti

523 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-boiling potatoes
• 50 g butter
• 3 tbsp rapeseed oil
• salt
• pepper from the mill
• 8 venison medallions (approx. 70 g each)
• 600 g fresh chanterelles
• 2 shallots
• 1 garlic clove
• 100 ml vegetable broth
• 150 g sour cream
• 1 tsp cornstarch

Instructions

1. 1. Peel the potatoes and grate them coarsely.
2. 2. Heat 30 grams of butter and one tablespoon of oil in a pan.
3. 3. Add the grated potatoes to the hot pan.
4. 4. Press the potatoes down slightly with a spoon to flatten them.
5. 5. Season the rösti with salt and pepper.
6. 6. Fry the underside until golden brown.
7. 7. Flip the rösti and finish frying on the other side.
8. 8. Place the finished rösti on kitchen paper to absorb excess fat.
9. 9. Wash the venison medallions and pat them dry with a cloth.
10. 10. Press the medallions slightly flat.
11. 11. Heat the remaining oil in a pan.
12. 12. Sear the medallions on each side for only a few seconds over medium heat.
13. 13. Remove the medallions from the pan.
14. 14. Place the medallions side by side in a heatproof dish.
15. 15. Season the medallions with salt and pepper.
16. 16. Drizzle the medallions with the pan juices.
17. 17. Preheat the oven to 160 degrees Celsius (convection 140 degrees or gas mark 2).
18. 18. Cover the dish and place it in the oven.
19. 19. Cook the medallions in the oven for about 12 minutes.
20. 20. Clean the chanterelles and halve them if they are large.
21. 21. Peel the shallots and the garlic.
22. 22. Finely chop the shallots and garlic.
23. 23. Sauté the chopped onion mixture briefly in the remaining hot butter.
24. 24. Add the chanterelles and fry them for a few minutes.
25. 25. Deglaze the mushrooms with broth and sour cream.
26. 26. Bring the sauce to a boil.
27. 27. Season the sauce with salt and pepper to taste.
28. 28. Mix cornstarch with a little water until smooth.
29. 29. Stir the starch mixture into the mushroom sauce.
30. 30. Bring the sauce to a boil again while stirring.
31. 31. Plate the medallions with the mushrooms.
32. 32. Serve with the potato rösti.

Nutrition per serving

• kcal: 523
• Protein: 39 g · Fett/Fat: 30 g · Carbs: 23 g