← All recipes

🍽️ Tender Venison Medallions with Crispy Potato Noodles

700 kcal · 30 min · 4 servings

Tender Venison Medallions with Crispy Potato Noodles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the venison medallions under cold water.
  2. 2. Pat the meat dry gently with kitchen paper.
  3. 3. Season the medallions generously with salt and pepper.
  4. 4. Let the meat rest at room temperature.
  5. 5. Halve the onion and peel it.
  6. 6. Cut the onion into fine cubes.
  7. 7. Clean the mushrooms with a cloth if necessary.
  8. 8. Slice the mushrooms into thin pieces.
  9. 9. Wash the thyme and dry it.
  10. 10. Pull the thyme leaves off the stems.
  11. 11. Heat one tablespoon of oil in a pan on the highest setting.
  12. 12. Sear the venison medallions for about three minutes on one side.
  13. 13. Sear the medallions for about three minutes on the other side.
  14. 14. Wrap the medallions in aluminum foil.
  15. 15. Let the meat pieces rest in the foil for about ten minutes.
  16. 16. Reheat the pan with one tablespoon of oil and one tablespoon of butter over medium heat.
  17. 17. Add the potato noodles to the hot pan.
  18. 18. Fry the potato noodles for about six minutes until golden brown.
  19. 19. Remove the potato noodles from the pan and place them on a plate.
  20. 20. Add the onion cubes and mushroom slices to the pan.
  21. 21. Sauté the vegetables for about two minutes.
  22. 22. Deglaze the pan with heavy cream.
  23. 23. Let the sauce simmer for about three minutes.
  24. 24. Season the sauce with thyme, salt, and pepper.
  25. 25. Wash the parsley and shake it dry.
  26. 26. Separate the parsley leaves from the stems.
  27. 27. Finely chop the parsley leaves.
  28. 28. Remove the venison medallions from the aluminum foil.
  29. 29. Season the medallions to taste with salt and pepper.
  30. 30. Arrange the medallions on the plates.
  31. 31. Garnish each portion with one teaspoon of wild lingonberries.
  32. 32. Serve the potato noodles together with the mushroom sauce.
  33. 33. Sprinkle the finished dishes with the chopped parsley.

Nutrition per serving