John Myers
Venison Medallions with Brussels Sprouts and Beetroot Salad
The perfect venison medallions with brussels sprouts and beetroot salad recipe with a picture and simple step-by-step instructions.
- 4 piece Deer medallions
- Various dried herbs
- Salt and pepper
- Rapeseed oil
- 500 g Brussels sprouts fresh
- 1 piece Fresh onion
- 150 ml Vegetable broth
- Salt and pepper
- 2 Tubers Beetroot fresh
- 1 piece Fresh shallot
- 1 teaspoon Orange vinegar
- 1 teaspoon Orange oil
- 0,5 teaspoon Agave syrup
- 1 Msp Freshly ground caraway seeds
- Salt and pepper
- Grind the dried herbs with salt and pepper. Sprinkle the meat with it and fry in a pan brushed with oil for about 2 minutes on both sides.
- Heat the oil in a saucepan and sauté the diced onion. Add the Brussels sprouts and pour the vegetable stock on top. Bring to the boil, close the lid, switch off the stove and let the Brussels sprouts cook with the residual heat. Season to taste with salt and pepper.
- Dice shallot. Mix with orange oil and vinegar, as well as salt, pepper, cumin powder and agave syrup. Possibly add a spoonful of water.
- Cut the beetroot with the spiral cutter – borrowed from mom -, pour the marinade on it and let it steep for an hour.
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