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Tender Venison Medallions | Delicate Juniper Cream Sauce
(0)
30 min
Quick
Gurkerl Küche
Zarte Hirschmedaillons, in feinem Butterschmalz auf den Punkt rosa gebraten, serviert in einer samtigen Wacholder-Rahmsauce mit Rotwein, Rinderfond, Preiselbeeren und echtem österreichischem Schlagobers. Ein herbstlicher Festtagsgenuss der heimischen Wildküche.
Ingredients
Preparation method
Preparation
Take the saddle of venison out of the fridge about 30 minutes before cooking, pat dry, trim away any fine sinew, and cut into medallions about 3 cm thick. Season the medallions with salt and freshly ground pepper only right before searing.
Peel and very finely dice the shallots and garlic clove. Lightly crush the juniper berries with the flat side of a chef's knife blade so they release their full woodsy aroma.
Method
Heat the clarified butter strongly in a heavy frying pan. Add the venison medallions together with the rosemary sprigs and sear sharply over high heat on both sides for about 1.5 to 2 minutes each, so that a fine crust forms while the core of the meat remains tender and pink.
Chef's tip
Venison is particularly lean and quickly turns dry if cooked for too long. Sear the medallions only briefly – the core temperature should be 54–56 °C for a tender pink centre.
Crushing the juniper berries is the secret to the sauce: this allows the essential oils to impart their resinous, aromatic notes perfectly to the cream sauce without turning bitter.
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