Medallions of Fresh Venison in Walnuts with Mushroom Ragout


Rating: 3.25 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:





Sauce:










Mushroom ragout:










Instructions:

Season medallions with pepper and season with salt, turn to the other side in the chopped walnuts and sear on both sides for three minutes each over low heat. Remove from the frying pan and keep warm.

Sauté roasted vegetables, shallots and bacon. Deglaze several times with clear soup and red wine, reduce to an eighth of a liter, add cassis and thicken with a little butter.

Mushroom ragout

Sauté mushrooms and shallots in walnut oil, add garlic. Dust with flour and extinguish with vegetable soup and whipping cream, reduce a little, then season with salt and stir in parsley.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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