Venison medallions in a crispy coating

Ingredients for 4 servings:

• 250 ml red wine
• 3 juniper berries
• 1 sprig(s) of thyme
• 1 pinch of coriander
• 4 deer medallions, each approx. 100 g
• 2 sheets of puff pastry, frozen
• 100 g Parma ham
• ½ onion(s)
• 100 g mushrooms
• 2 tbsp butter
• 1 tsp oil
• 1 tbsp parsley, chopped
• 2 egg whites, egg yolk for brushing
• salt and pepper
• 1 onion(s)
• 1 tsp butter
• 50 g poultry liver(s) – pate
• 2 tbsp brandy
• 5 tbsp sweet cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Bring the red wine to a boil with the crushed juniper berries, thyme, and coriander, cover, and let cool for 10 minutes. Clean the venison medallions, but do not wash them. Place them in a bowl, pour the cold red wine marinade over them, and cover. Let them rest overnight. The next day, first thing to do is thaw the puff pastry according to the instructions. Cut the ham into fine strips, trim and finely chop the onion and mushrooms. Sauté both in the butter over a low heat until the onion is translucent, stir in the ham, and let cool. Sear the venison medallions in the oil for 1 minute on each side, remove, season, and let cool. Roll out the puff pastry and cut out 4 circular sheets the size of a soup bowl. Purée the mushroom mixture with the parsley and egg white until smooth, and spread half of it onto 4 sheets of puff pastry. Place the medallions on top and cover with the remaining purée. Brush the edges of the pastry sheets with egg white, place the empty pastry sheets on top and press the edges together firmly. Place the pastry parcels on a greased baking sheet, brush with the beaten egg yolk and bake in a preheated oven E: 225° for about 25 minutes. After 5 minutes, reduce the oven temperature to 175°. Meanwhile, finely dice the onion, sauté in the foaming butter until translucent, deglaze with 125 ml of the red wine marinade and simmer until almost completely reduced. Add the poultry liver pâté in small pieces and melt over low heat. Whisk in the brandy and cream, season to taste and keep warm. Arrange the finished venison medallions in their crispy casings on warm plates and pour the whipped sauce over them.