🍽️ Tender Venison Medallions in Red Wine Sauce with Potato Dumplings

Name: Tender Venison Medallions in Red Wine Sauce with Potato Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: Venison medallions 600 g; Salt pinch; Pepper, black ground pinch; Onions, yellow 1 pc.; Thyme, fresh 5 g; Dried plums 100 g; Butter 3 tbsp; Wheat flour, Type 405 2 tbsp; Red wine, dry 100 ml; Vegetable broth 300 ml; Plum puree 2 tbsp; Oil 2 tbsp; Potato dumplings 800 g; Parsley, fresh 10 g

799 kcal · 30 min · 4 servings

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Ingredients

Venison medallions 600 g
Salt pinch
Pepper, black ground pinch
Onions, yellow 1 pc.
Thyme, fresh 5 g
Dried plums 100 g
Butter 3 tbsp
Wheat flour, Type 405 2 tbsp
Red wine, dry 100 ml
Vegetable broth 300 ml
Plum puree 2 tbsp
Oil 2 tbsp
Potato dumplings 800 g
Parsley, fresh 10 g

Instructions

1. Rinse the venison medallions thoroughly.
2. Pat the meat dry with kitchen paper.
3. Season the medallions with salt and pepper.
4. Let the meat come to room temperature.
5. Halve the onion and peel it.
6. Dice the onion into small cubes.
7. Wash the thyme and shake it dry.
8. Strip the thyme leaves from the stems.
9. Slice the dried plums into strips.
10. Heat 3 tablespoons of butter in a pot over medium heat.
11. Sauté the onion cubes with the thyme for 2 to 3 minutes.
12. Add 2 tablespoons of flour.
13. Cook the flour with the onions for about 2 minutes.
14. Deglaze the mixture with 100 milliliters of red wine.
15. Add broth and bring the sauce to a boil.
16. Stir in the plum puree and the sliced dried plums.
17. Let the sauce simmer gently for 10 minutes.
18. Season the sauce with salt and pepper to taste.
19. Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan over high heat.
20. Sear the venison medallions on both sides for 3 minutes each.
21. Wrap the medallions in aluminum foil.
22. Let the meat rest for 10 minutes.
23. Heat another 1 tablespoon of oil and 1 tablespoon of butter in the pan over medium heat.
24. Add the potato dumplings to the pan.
25. Fry the potato dumplings for 6 minutes until golden brown.
26. Wash the parsley and shake it dry.
27. Pick the parsley leaves off the stems.
28. Finely chop the parsley.
29. Plate the venison medallions.
30. Serve with the red wine sauce and potato dumplings.
31. Sprinkle the dish with fresh parsley.
32. Serve the meal immediately.

Nutrition per serving

kcal: 799
Protein: 39 g · Fett/Fat: 32 g · Carbs: 88 g