Quick Pan-Seared Venison Tenderloin with Asian Spices

Ingredients

• 700 g venison cutlets (trimmed)
• 4 tbsp peanut oil
• 1 tbsp honey
• light soy sauce
• 4 slices ginger
• 2 Garlic cloves
• 1 stalk lemongrass
• 1 chili pepper
• 200 g baby corn kernels
• 200 g Sugar snap peas
• 1 bunch scallions
• 150 g shiitake mushrooms
• fish sauce
• Salt
• 2 stems Thai basil

Instructions

1. 1.

   Wash the meat, pat dry and cut into 4 equal pieces.

2. 2.

   Peel and halve the garlic.

3. 3.

   Halve the lemongrass and press lightly.

4. 4.

   Wash the chili pepper and press slightly. Add these ingredients and 2 tbsp hot oil. Season the meat with salt and sear it on all sides. Remove from the pan or wok and place on a parchment-lined tray with the aromatics. Brush the meat with honey, drizzle with a little soy sauce, and bake in a preheated oven at 100°C (fan) for about 30 minutes until pink inside, turning several times.

5. 5.

   Wash and clean the baby corn kernels and sugar snap peas. Wash, trim, and cut scallions into ~8 cm pieces. Clean shiitake mushrooms, remove stems, and halve or quarter them depending on size.

6. 6.

   Sauté the baby corn and sugar snap peas in remaining oil in a hot wok. Add scallions and mushrooms, stir-fry for 1-2 minutes. Add a splash of water and soy sauce, simmer for another 1-2 minutes. Finally add torn Thai basil leaves and season with fish sauce.

7. 7.

   Take the meat out of the oven and let it rest briefly.

8. 8.

   Arrange the vegetables on pre-warmed plates. Slice the medallions in half and serve atop the veggies. Serve with rice if desired.