Venison Medallions with Fig Chutney

0
Average: 0 (0 votes)
(0 votes)
Venison Medallions with Fig Chutney
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
4
Venison medallions each about 60 grams (approximately 2 ounces)
1 tablespoon
1 teaspoon
1 tablespoon
1
1 teaspoon
4
100 milliliters
2 tablespoons
½ teaspoon
6

Preparation steps

1.

Preheat oven to 120°C (approximately 250°F). Season venison medallions with salt and briefly sauté on all sides in grapeseed oil. Place venison medallions on a baking sheet lined with parchment paper, sprinkle with Sichuan peppercorns and drizzle with walnut oil. Bake 15-20 minutes, leaving venison pink.

2.

For the chutney, peel and dice shallot and sauté in butter. Stir thyme into shallot and deglaze pan with red wine and port wine.

3.

Add mustard powder to pan and let liquid boil down to half. Chop figs, sitr into pan and simmer another 10 minutes.

4.

Remove venison medallions from the oven and let rest briefly. Cut medallions in half and serve with the chutney as an appetizer.