Venison Medallion
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Venison Medallion
| Pepper | ||
| Salt | ||
| 0.75 | dl | Dry madeira |
| 1 | Small Tin of goose or andelever pâté | |
| 1 | Small sprig of thyme | |
| 1 | dl | Whipped cream |
| 100 | g | Mushrooms |
| 2 | Finely crushed juniper berries | |
| 8-10 | slices | Filet of dådyrryg at least 2 cm thick |
Instructions for Venison Medallion
To prepare the Venison Medallion recipe, please follow these instructions:
The mushrooms be able, rinsed and dried. Then they are cut into smaller pieces and sauté in the pan for a few minutes together with thyme. Madeira is poured over, and it is boiling a few minutes for the alcohol has evaporated, and the flavor is concentrated. Whip the cream in and season with salt and pepper. The meat is seasoned with salt, pepper and juniper berries, and FRY in butter about 3 minutes on each side. Serving suggestion: place a slice of liver pate on each medallion and pour sauce over. Server possibly with parsley shoots potatoes.
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