Venison in Potato Crust

Ingredients

• 500 g venison loin fillet
• 2 egg yolks
• 600 g Potatoes
• Salt
• Pepper (freshly ground)
• 250 ml game stock (from the jar)
• rosemary (½ tsp each, dried)
• thyme (½ tsp each, dried)
• 150 ml dry red wine
• 2 shallots
• 1 tbsp butter
• 20 g cold butter

Instructions

1. 1.

   Cut the meat into four equal medallions, season with salt and pepper, sear briefly on all sides, remove and set aside.

2. 2.

   Grate the potatoes finely and squeeze out excess moisture. Add egg yolks, salt, pepper, and mix well. Spread the potato mixture over the medallions, gently shape around them, and bake in a preheated oven at 200°C for about 10–12 minutes. Let rest for approximately 10 minutes.

3. 3.

   For the sauce, sauté diced shallots in cooking fat, pour in red wine, reduce to one-third. Add game stock, dried herbs, reduce to half, strain through a fine sieve, season with salt and pepper, then fold in cold butter pieces using a whisk until thickened.

4. 4.

   Serve by halving the medallions and plating with sauce on warmed plates.