Venison Medallions with Walnut Oil and Fig & Shallot Chutney

Ingredients

• 240 g venison medallions (4 medallions)
• Salz
• 1 EL grape seed oil
• 1 TL Sichuan pepper
• 1 EL walnut oil
• 1 Shallot
• 1 TL butter
• 4 thyme sprigs
• 100 ml red wine
• 2 EL Port wine
• 0.5 TL mustard powder
• 6 figs

Instructions

1. 1.

   1. Preheat the oven to 120°C (Oven + fan). Season the venison medallions with salt and sear them briefly in hot grape seed oil on all sides. Transfer to a parchment‑lined tray, sprinkle Sichuan pepper, drizzle walnut oil, and roast for 15–20 minutes until pink.

2. 2.

   2. Meanwhile, peel and dice the shallot; sauté it in hot butter. Add thyme, deglaze with red wine and port wine.

3. 3.

   3. Stir in mustard powder and reduce by about half. Clean and cube the figs, add them to the pan, and simmer for another 10 minutes to thicken into a chutney.

4. 4.

   4. Remove the medallions from the oven, let rest briefly, then halve them and serve with the fig‑shallot chutney as an elegant starter.