Venison medallions on a potato pyramid with colorful vegetables

Ingredients for 2 servings:

• 400 g venison (medallions), marinated (frozen)
• 2 sprigs rosemary
• 3 garlic cloves, crushed
• 2 tbsp sunflower oil
• 1 kohlrabi
• 2 carrots
• 100 g peas, frozen
• 2 large potatoes
• 1 tbsp butter
• salt and pepper
• 1 tbsp parsley, finely chopped
• 200 ml Game stock
• 4 cl Madeira
• 1 tsp mustard, medium hot
• 1 tsp Balsamic vinegar (Crema di Balsamic vinegar)
• 1 tsp blackcurrant jelly
• Butter, ice-cold pieces
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 35 minutes

Thaw the medallions in the refrigerator and remove them about an hour before cooking so they can reach room temperature. Otherwise, the short cooking time will prevent them from heating properly. First, clean the vegetables and cut them into bite-sized pieces. Blanch them briefly in boiling water, then plunge them into ice-cold water, drain well, and pat them dry with kitchen paper. Cooking times should be taken into account and the vegetables should only be cooked until they still have a bite. Peel the potatoes, cut them into slices, and twist them decoratively around each other if desired. Skewer them with one or two roulade forks and secure them with a piece of cork to prevent the slices from twisting during cooking and slipping off the fork(s). Cook in lightly salted water for about 20 minutes, or a few minutes longer for very large potatoes. Melt the butter in a high-sided pan, then slowly heat the blanched vegetables and toss to coat. Stir in the finely chopped parsley and season the vegetables with pepper and salt. Heat the game stock and Madeira in a saucepan and reduce by just over half. Season with mustard, balsamic vinegar, redcurrant jelly, pepper, and salt. Thicken the sauce with ice-cold butter, but do not allow it to boil. Heat the oil in a second pan and season with rosemary sprigs and crushed garlic cloves. Fry the medallions on each side for 1.5–2 minutes, depending on their thickness. Then remove the pan from the heat, cover, and do not completely cover the pan. Let stand for about 10 minutes, seasoning if desired. Place the potato in the center of the plate, peel off the needles, and drizzle with sauce. Arrange the medallions and vegetables around them.