Venison medallions with thyme red wine jus

Ingredients for 4 servings:

• ½ bunch thyme
• 500 g venison medallions
• salt and pepper
• 1 shallot(s)
• 1 garlic clove(s)
• 2 tbsp butter for frying
• 1 tsp tomato paste
• 1 tsp sugar
• 300 ml red wine
• 200 ml Game stock
• 80 g butter flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

a festive meal

Preheat oven to 80 degrees Celsius. Place a platter inside for the meat and heat. Pluck the leaves from 6 to 8 thyme sprigs and set aside. Tie the remaining thyme into a bunch. Finely chop the shallot. Peel and halve the garlic clove. Heat butter in a pan until well-heated. Season the venison medallions with salt and pepper. Sear the medallions for one to one and a half minutes on each side, depending on their thickness. Immediately place on the preheated platter and continue cooking in the 80 degrees Celsius oven for 20 to 30 minutes. Sauté the shallot and garlic in the pan juices. Add tomato paste and butter and sauté briefly. Deglaze with red wine and game stock, add the thyme sprig, and reduce everything over high heat to 100 ml. Strain the sauce through a sieve into a small pan, pressing out any remaining ingredients well. Add the thyme to the sauce and bring it back to a boil. Add the butter flakes and let them dissolve into the boiling sauce. Season to taste with salt and pepper, and, depending on the acidity, a pinch of sugar or a few drops of lemon juice. Drizzle the hot sauce over the venison medallions. Serve immediately. Serve with spaetzle and glazed carrots.