Potatoes in Garlic Butter and Venison Rack

Ingredients

• 8 medium potatoes
• 50 g liquid butter
• 3 cloves garlic
• 1.5 tsp salt
• pepper (from grinder)
• 50 g freshly grated Parmesan
• 2 tbsp breadcrumbs
• 320 g venison medallions (4 venison medallions)
• Salt
• pepper (from grinder)
• peanut oil
• 1 tbsp lingonberries
• thyme

Instructions

1. 1.

   Peel the garlic and press it into the liquid butter.

2. 2.

   Cut the potatoes to 3/4 depth in thin slices so that the potato stays together.

3. 3.

   Place half of the garlic butter in a small baking dish and put the potatoes in. Season with salt and pepper, brush with remaining garlic butter and bake in preheated oven (190°C; middle) for 30 minutes, occasionally brushing with butter from the dish.

4. 4.

   Then sprinkle with breadcrumbs and parmesan and bake for another ~10 minutes until the potatoes are light brown.

5. 5.

   Season the venison filet with salt and pepper, and sear each side in a little peanut oil in a pan for 2-3 minutes. Wrap the meat in foil and let it rest slightly.

6. 6.

   For serving arrange potatoes and meat on a plate and sprinkle the meat with lingonberries as desired and garnish with thyme.