Venison Medallions with Cranberries and Truffle Mashed Potatoes

Ingredients

• 1 jar pickled truffle (glass)
• 600 g waxy potatoes
• Salt
• 100 ml milk
• 1 pinch freshly grated nutmeg
• 60 g Butter
• 2 tbsp truffle oil
• 8 venison medallions (80 g each)
• crushed pepper
• 2 tbsp Vegetable oil
• 8 bay leaves
• 1 tbsp orange zest
• 100 ml red wine
• 0.5 Red Onion
• 125 ml game stock
• 200 g dried cranberries
• pepper (ground)
• 2 sprigs Rosemary
• cornstarch (for thickening)

Instructions

1. 1.

   Drain the truffle in a sieve and let it drip, catching the liquid. Wash, peel, and boil the potatoes in salted water for about 25 minutes; drain and let them steam off briefly. Bring milk with a bit of salt, nutmeg, and butter to a boil, then press the cooked potatoes directly into the milk, add 50 ml of the captured truffle liquid, and mix well. Season the mash and keep warm over a bain‑marie. Finely chop the pickled truffle and stir in the truffle oil.

2. 2.

   Meanwhile wash the meat, pat dry, and season with coarse pepper. Quickly sear the medallions in hot oil on both sides, remove, and keep warm. Briefly fry the bay leaves, remove, and set aside. Peel and finely dice the onion. Shake rosemary dry after washing. Sauté cranberries, orange zest, and onion pieces in the remaining pan fat; add rosemary and deglaze with red wine, letting it reduce almost completely each time. Add game stock and simmer gently for about 10 minutes. Remove rosemary and thicken the sauce with a slurry of cornstarch mixed in cold water if desired. Place bay leaves on preheated plates, arrange venison medallions on top, spoon cranberry sauce over them, place truffle mash beside, drizzle with truffle mixture, and serve immediately.