Venison Medallions with Pistachio Crust

Crust/gratin butter: mix the soft butter with the chopped pistachios and the breadcrumbs, season with pepper and season with salt.

Cut the saddle of venison into medallions[1], season with pepper, season with salt and roast over a mild heat with fresh butter for two minutes on each side, transfer to a warm plate, cover with aluminum foil and keep warm.

Sauté the shallot cubes in the roast stock. Add the game stock and Madeira and boil by half, add the juices from the medallions kept warm.

Spread the gratin butter evenly on the medallions, bake briefly under the grill snake.

In the meantime, bind (assemble) the sauce with pieces of ice-cold butter.

Arrange the medallions on warmed plates and pour the sauce over them.

Serve with Bramata long grain rice and rowan in spiced red wine (see sep.

Recipe).

[1] Make sure the medallions are all on the spot, perhaps gently plating.

Our tip: Use high-quality red wine for a particularly fine taste!

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