Venison medallions with Kumquats

#1

meat

main course

difficult

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 8 venison medallions
• salt + pepper
• clarified butter
• 1 sprig of rosemary
• 1 Shallot
• Butter
• 400 ml game stock
• 4 juniper berries
• 1 tsp. Vadouvan spice blend
• 1.5 tbsp. Tomami #1
• 4 Kumquats
• 1/2 Orange (peel)
• 500 ml vegetable broth
• 170 g polenta
• 4 tbsp. grated parmesan
• Thyme

INSTRUCTIONS

Bring the vegetable broth to the boil, stir in the polenta and cook to a firm mass. Season with parmesan cheese, salt, pepper and thyme and spread on a baking sheet covered with baking paper. Season the venison medallions with salt and pepper and fry in hot butter on all sides with the rosemary sprig. Place in a pre-heated oven at 180°C for 10 minutes. Sauté the shallots in butter and deglaze with a game stock; add the vadouvan spice blend and juniper berries and reduce for about 15 minutes. Pass through a sieve, season with Tomami #1 and add slices of kumquats. Cut circles out of the cooled polenta, fry in hot butter on both sides until crispy. Arrange the medallions on a plate with the polenta circles, the sauce and the orange peel.