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Venison Medallions with Chanterelles | Tender Game Delicacy
(0)
30 min
Quick
Gurkerl Küche
Zart rosa gebratene Rehmedaillons treffen auf aromatische frische Eierschwammerl in feiner Oberssauce. Ein herrlich saisonaler Klassiker der österreichischen Küche, verfeinert mit herben Wildpreiselbeeren.
Ingredients
Preparation method
Preparation
Preheat the oven to 80 °C top/bottom heat and prepare an ovenproof dish. Pat the venison cutlets dry and cut into even medallions. Peel and finely chop the onions and garlic. Clean the chanterelles thoroughly and halve or quarter them depending on size. Finely chop the parsley.
Searing the venison medallions
Heat half of the butter (20 g) in a heavy pan. Season the venison medallions on both sides with a little salt and freshly ground pepper. Sear hot in the hot pan for about 1.5 to 2 minutes on each side until they have a nice crust, but are still tender pink on the inside. Remove from the pan, place in the dish in the preheated oven to keep warm and let rest.
Preparing the creamy chanterelle sauce
Add the remaining butter (20 g) to the same pan drippings. Sauté the chopped onions and garlic until translucent. Add the prepared chanterelles and thyme sprigs and fry over medium-high heat for 3-4 minutes until any released liquid has evaporated. Deglaze with beef stock and scrape up the browned bits from the bottom of the pan. Stir in the heavy cream and simmer the sauce gently for about 3-5 minutes until creamy. Season to taste with salt and pepper, then remove the thyme sprigs.
Chef's tip
It is best to clean chanterelles dry using a pastry brush or paper towel and never wash them in water, as they absorb liquid and lose flavor.
Gently resting the meat in the oven at 80 °C ensures that the meat juices are perfectly distributed and the venison remains wonderfully tender and juicy.
150 min
Under an hour
