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🍽️ Venison medallions with chocolate orange sauce

685 kcal · 30 min · 4 servings

Ingredients

• 150 g trumpet mushrooms
• 3 tbsp butter
• 8 venison medallions (approx. 50 g each)
• salt
• pepper (from the mill)
• chopped parsley (for garnishing)
• 2 tsp sweet paprika powder
• 2 tbsp tomato paste
• 0.5 l dry red wine
• 1 l meat broth
• 1 handful rosemary
• salt
• pepper (from the mill)
• 50 g sultanas
• 100 ml port wine (Tawny)
• 1 unwaxed orange
• 1 tsp butter
• 50 g dark chocolate couverture
• 2 tbsp balsamic vinegar (optional)

Instructions

1. 1. Heat rapeseed oil in a large pot.
2. 2. Fry the meat bones until they are brown all over.
3. 3. Clean the soup vegetables and chop them finely.
4. 4. Add the vegetables to the pot and fry them as well.
5. 5. Season with bay leaves, juniper berries, and allspice.
6. 6. Sprinkle paprika powder over it and stir in tomato paste.
7. 7. Let the mixture sweat briefly while stirring.
8. 8. Deglaze with red wine and meat broth.
9. 9. Bring the sauce to a boil.
10. 10. Wash the rosemary and add it to the sauce.
11. 11. Let the sauce simmer on low heat for about one and a half hours.
12. 12. Let the sultanas soak in the port wine.
13. 13. Wash the orange and cut it into cubes with the peel.
14. 14. Strain the sauce through a fine sieve at the end of the cooking time.
15. 15. Heat butter in a pot.
16. 16. Add the orange cubes and stew them for about five minutes while stirring.
17. 17. Drain the sultanas and catch the port wine.
18. 18. Add the strained sauce, chopped chocolate, and the port wine to the oranges.
19. 19. Cook the mixture on low heat until the chocolate has melted.
20. 20. Filter the sauce again through a fine sieve.
21. 21. Squeeze the orange cubes while doing so.
22. 22. Reduce the sauce to the desired consistency.
23. 23. Adjust the acidity with balsamic vinegar if necessary.
24. 24. Boil the floury potatoes in salted water for about 25 minutes until soft.
25. 25. Peel the waxy potatoes and cut them into small cubes.
26. 26. Boil the potato cubes in boiling salted water for about five minutes.
27. 27. Drain the cubes in a sieve and let them cool.
28. 28. Drain the boiled potatoes and peel them.
29. 29. Mash the potatoes into mashed potatoes.
30. 30. Season with salt and pepper and mix with olive oil.
31. 31. Keep the mashed potatoes warm.
32. 32. Clean the mushrooms.
33. 33. Heat one tablespoon of butter in a pan.
34. 34. Fry the mushrooms in it for about five minutes.
35. 35. Heat the remaining butter in a separate pan.
36. 36. Salt and pepper the venison medallions on all sides.
37. 37. Fry the medallions for a total of about five minutes on medium heat from both sides.
38. 38. Heat sunflower oil in a non-stick pan.
39. 39. Fry the potato cubes until crispy.
40. 40. Arrange the mashed potatoes as a bed in deep plates.
41. 41. Distribute the venison medallions and mushrooms on top.
42. 42. Drizzle everything with the sauce.
43. 43. Sprinkle with the potato cubes and parsley.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 28 g