Venison Medallion in Nut Oil with Fig Shallot Chutney

Season the saddle of venison medallions with salt on both sides, sprinkle with Sezuchan pepper and now sear quickly and lightly brown on all sides in a coated frying pan with clarified butter, then pour into a gratin dish or similar. Drizzle evenly with the nut oil, cover with aluminum foil and finish cooking pink in the oven at 120 °C for 8 to 12 min.

Meanwhile, peel and finely dice the shallots.

In a small saucepan, sauté the shallots with the butter, add a dash of red wine and vegetable soup so that the shallots are just covered. Add the thyme sprigs and bring the shallots to a near boil. This will cook the shallots and lose the very strong onion flavor. Remove the skin from the figs with a small kitchen knife and finely dice the fig flesh. Add to the shallots form, season with a tiny bit of salt.

Then, over medium heat, simmer the figs and shallots into a typical chutney. Remove the thyme sprigs repeatedly. Rinse the potatoes, season with a pinch of salt, cool, cut in half lengthwise, roast in a coated frying pan on the cut side in clarified butter until crispy brown, now add a tiny bit of butter and the zest of half an orange, toss briefly and drain on kitchen roll.

Our tip: Use your favorite red wine for cooking!

Related Recipes:

Lamb Saddle Fillets with Spicy Fig-Port Wine SaucePreheat the oven to 80 °C and heat a plate. Season the lamb loin fillets with salt and pepper and sear them... Celery Terrine with Fillet of Venison in Juniper ButterSauté shallots and garlic in butter. Add raw celery, extinguish with white wine. Pour 200 ml of whipping... Red Mullet Poached in Olive Oil on Chanterelles with W …Scale and fillet red mullet, remove small bones with tweezers. Remove peel from potatoes and cut into small... Venison Escalope in Red Wine Sauce with Spinach Croquettes and Green AsparagusFor the venison cutlets in red wine sauce with spinach croquettes and green asparagus, first pound the venison... Poulard Breast in Red Wine Shallot SauceRemove the outer leaves from the cabbage head and cut into quarters lengthwise. Sauté diced onions with... Red Mullet with Green Tomato Chutney and Grilled VegetablesSeason red mullet fillets with salt, season with pepper and roast in olive oil in a coated frying pan. First... Chicken Legs in Yogurt Turmeric Sauce1. break open the cardamom pods, finely grind the seeds with the fennel seeds in a mortar. Stir through with... Leg of Venison in Chocolate Sauce with Potato Loaf and SaladFor the venison leg in chocolate sauce with potato loaf, finely pound or mix the spices in a mortar or food... White Wine Soup with ThymeFor the white wine soup with thyme, first peel the shallots and cut them into small cubes. Heat the butter in... Red Mullet Fillet with Pineapple Mango Chutney1. thai curry sauce: Heat 40 g butter in a saucepan. Sauté the diced leek, fennel, shallots and lemongrass in...