Venison with Herb Crust
Venison with herb crust is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g starchy potatoes
- Salt
- 800 g venison fillet (ready to cook, trimmed)
- black pepper (freshly ground)
- 3 tbsp olive oil
- 4 slices stale white bread
- 1 handful thyme
- chili flakes
- 200 ml venison stock
- 200 ml milk
- 2 tbsp butter
- nutmeg
Instructions
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1.
Peel, wash the potatoes and boil them in salted water for about 30 minutes.
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2.
Preheat the oven to 140°C fan-forced.
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3.
Rinse the fillet, pat dry and cut into 8 slices. Season with salt and pepper and brown both sides in a hot pan with 1 tbsp oil. Transfer to a baking tray.
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4.
Dice the stale bread, pulse in a food processor. Rinse thyme, shake dry and crumble. Mix about half of the crumbs with remaining oil and season with salt, pepper and chili flakes. Spread over the venison slices and bake for about 10 minutes until cooked through.
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5.
Deglaze the pan with the stock and season with salt and pepper.
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6.
Squeeze the boiled potatoes through a masher. Bring milk to a boil and add butter pieces. Mix into the mashed potatoes, season with salt and nutmeg. Plate the potatoes, place venison medallions on top, pour sauce over them and sprinkle with remaining thyme.
