John Myers
Ingredients for 4 servings:
- 4 venison medallions, 120 g each
- salt and pepper
- 80 g butter, soft
- 40 g breadcrumbs
- 2 tsp, sautéed marjoram, dried
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
also suitable for deer or wild boar back
Lightly beat the soft butter with a fork. Add the breadcrumbs, marjoram, salt, and pepper and mix in. Transfer this mixture to a small plastic bag and flatten it slightly with a rolling pin. Let it set in the refrigerator. Season the venison medallions with salt and pepper. Brown them on all sides in a pan and place them on a plate. Cook in a preheated oven at 125°C (top/bottom heat) for about 10 minutes (depending on the meat and thickness). Remove from the oven and turn on the grill function. Cut the cold butter to fit the pieces of meat, place it on the meat, and gratinate under the grill for about 2 minutes (check with your eye).
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