Venison with Truffle Sauce and Rösti

Ingredients

• 500 g waxy potatoes
• 50 g butter
• 3 tbsp Rapeseed oil
• Salt
• freshly ground pepper
• 8 venison medallions (about 70 g each)
• 600 g fresh truffles
• 2 shallots
• 1 Garlic clove
• 100 ml Vegetable broth
• 150 g Sour cream
• 1 tsp starch

Instructions

1. 1.

   Peel and grate the potatoes for the rösti. Heat 30 g butter and 1 tbsp oil in a pan, add the grated potatoes with a spoon, press lightly flat, season with salt and pepper. Cook until the underside is golden brown, flip and finish cooking. Drain on kitchen paper.

2. 2.

   Wash and pat dry the venison medallions, gently flatten them slightly. Heat remaining oil in a pan and sear the medallions over medium heat for a few seconds on each side, then remove and place side by side in an oven-safe dish. Season with salt and pepper, drizzle with pan juices, cover and bake in a preheated oven at 160 °C (140 °C fan; gas: level 2) for about 12 minutes.

3. 3.

   Meanwhile clean the truffles and halve them according to size. Peel and finely chop the shallots and garlic, sauté briefly in the remaining hot butter, add the truffles and cook for several minutes, deglaze with broth and sour cream, bring to a boil, season with salt and pepper.

4. 4.

   Whisk starch into a little water until smooth and stir into the mushroom sauce, cooking while stirring until it thickens.

5. 5.

   Plate the medallions with the truffle sauce and serve alongside the rösti.