New| Venison Medallion au gratin with Braised Red Cabbage | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Marinate cabbage in lemon and orange juice. With sugar and 40 g butter make a caramel and caramlize the onion in a deep saucepan. Add cabbage and marinade. Stir and add vinegar. Simmer for 1 hour. Adjust seasoning. Whip 100 g butter, combine with egg yolk and add apple, thyme and breadcrubs. On a sheet of plastic wrap, form breadcrumb mixture into a log the diameter of venison medallions. Roll tightly in wrap and chill. Saute shallots in oil. Saute peppercorns separately, drain and add to shallots. Add cherry and reduce. Add stock, boil rapidly and add cream. Simmer for 15 minutes. Sear meat on both sides. Slice gratin mixture about 3 mm thick. Place one slice on each medallion. Bake in 200 C oven for 6 minutes, then grill until golden brown. Strain, season and whip sauce. On each plate arrange 2 quenelles of red cabbage and 3 venison medallions. Complete with frothy sauce. |
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