Venison Medallions with Mashed Potatoes

Ingredients

• 500 g waxy potatoes
• 6 young beetroots
• 3 tbsp Rapeseed oil
• Salt
• pepper (ground)
• 600 g venison loin fillet (pre‑trimmed)
• 2 onions
• 2 carrots
• 150 g Knollensellerie
• 1 parsley root
• 400 ml game stock
• 1 bay leaf
• 1 tsp juniper berries
• 0.5 tsp Peppercorns
• 0.25 head savoy cabbage (ca. 500 g)
• 120 ml milk
• 3 tbsp butter
• nutmeg (ground)

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes.

2. 2.

   Preheat the oven to 160 °C with fan and top heat.

3. 3.

   Peel, clean, leave some greens on the beetroots, halve them. Brush a baking tray with 1 tbsp oil, salt, place beetroot halves face‑down. Drizzle with 1 tbsp oil, season, bake for about 25 minutes until golden brown.

4. 4.

   Rinse the venison, pat dry and cut into 8 medallions. Season with salt and pepper. Brown in 1 tbsp hot oil all sides, then remove from pan.

5. 5.

   Dice onions, carrots, knollensellerie and parsley root finely; brown in the pan drippings. Deglaze with stock, add bay leaf, juniper berries, peppercorns, simmer for about 15 minutes.

6. 6.

   Wash, clean and cut savoy cabbage into strips. Blanch in salted water for 4‑5 minutes, shock in ice water, drain.

7. 7.

   Place the venison on the beetroot tray, flip 2–3 times, cook for 6‑8 minutes until done.

8. 8.

   Strain the sauce, reduce if desired (thicken with starch), season with salt and pepper.

9. 9.

   Peel potatoes, mash with a potato masher. Warm milk, stir in 2 tbsp butter until creamy, season with salt and nutmeg.

10. 10.

    Sauté savoy cabbage in remaining butter, season with salt and nutmeg.

11. 11.

    Plate the medallions on top of the cabbage, add mashed potatoes and beetroot, pour some sauce over, serve the rest separately.