Venison Medallions with Nutty Herb Crust and Grape Sauce
Venison medallions with nutty herb crust and grape sauce is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 30 g walnut kernels
- 30 g pistachio kernels
- 100 g white bread (day-old, without crust)
- 50 g soft butter
- 1 egg yolk
- 50 g mixed chopped herbs (e.g., parsley, rosemary, thyme)
- Salt
- pepper (ground)
- 8 venison medallions (80 g each)
- 2 crushed juniper berries
- 2 tbsp clarified butter
- 5 tbsp grappa
- 250 ml game stock
- 10 blue seedless grapes (halved)
- herbs (for garnish)
Instructions
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1.
Preheat the oven grill. For the crust, roughly chop the nuts and toast them in a pan without fat. Mix grated white bread with herbs and combine well with soft butter and egg yolk. Season with salt and pepper and set aside cold.
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2.
Rinse the meat, pat dry, and rub with crushed juniper, salt, and pepper. Sear all sides in hot clarified butter. Remove and top with the herb-nut butter. Deglaze the pan with grappa, add stock, and reduce.
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3.
Add grapes to the sauce and season with salt and pepper. Grill the venison medallions until golden brown. Plate two medallions on warmed plates with grape sauce. Garnish with herbs and serve. Optionally accompany with small potato dumplings.
