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Venison Filet "Halali"

4 servings

Ingredients

• 3 Stk Venison medallions
• 20 g clarified butter or neutral fat
• 20 g butter
• Red wine (nach Bedarf)
• broth or water (nach Bedarf)
• Dijon mustard (French mustard) (nach Bedarf)
• Lemon juice (nach Bedarf)
• Lingonberries (nach Bedarf)
• sour cream (nach Bedarf)
• Flour (nach Bedarf)
• mushrooms (sliced) (nach Bedarf)
• butter (for sautéing) (nach Bedarf)
• Parsley (chopped) (nach Bedarf)
• Potato croquettes (nach Bedarf)
• Oranges (nach Bedarf)
• Sugar snap peas (nach Bedarf)
• puff pastry tartlets (nach Bedarf)
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. Lightly pound three venison medallions (60–70 g each), lard, salt and pepper.
2. Quickly brown in 20 g of hot fat until light brown.
3. Pour off the fat, add 20 g of butter.
4. Add a splash of red wine and some broth or water if needed.
5. Stir in a little French mustard, lemon juice and lingonberries.
6. Braise the meat until tender, then arrange.
7. Stir a little cream smooth with flour, stir into the sauce, bring to a boil and strain.
8. Season to taste and pour the sauce over the venison medallions.
9. Distribute mushrooms sliced into leaves and sautéed in butter on top and sprinkle with chopped parsley.
10. As a side dish and garnish: golden baked potato croquettes, lingonberries on peeled orange slices and sugar peas tossed in butter in small, hot puff pastry cases.

Based on a cookbook by Hans Hofer (1964), adapted with AI.