Venison Medallions with Brussels Sprouts

Cook the chestnuts and potato cubes in the cream for 15 minutes until soft. Add Madeira, season. Cool the farce slightly.

Dry venison medallions with kitchen roll. Fry in portions in the hot clarified butter on both sides very briefly, remove, season, cool slightly.

For the sauce, extinguish the gravy with the liquid, boil to half, season, set aside with the lid closed.

Spread the medallions on one side with the farce. Wrap a tranche of bacon around each side. Cut out 16 rondels of about 8 cm ø from the pastry sheets. Spread medallions evenly on 8 of the rondelles with the farce on top. Place remaining rondelles loosely on top. Cut out any shapes you like from the remaining dough, e.g. leaves, stick them on the tops with a little egg yolk, brush the whole thing with egg yolk.

Bake at 220 °C for 15 minutes in the middle of the heated oven.

Score the brussels sprouts crosswise with a sharp kitchen knife (this will make them cook quickly and evenly). Fill enough water in a suitable frying pan to reach just below the steam basket. Bring to a boil, add Brussels sprouts, season with salt, put lid on. Cook for about 30 minutes until just tender, drain. Melt light butter or possibly butter in the same frying pan, toss Brussels sprouts briefly in it.

Heat game cream sauce one more time. Distribute venison medallions evenly on heated plates, roast sprouts in sauce.

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