Venison Medallions in White Pepper Sauce on Celery Puree

Have fun preparing this mushroom dish!

Remove the saddle of venison from the bones and precisely free it from all tendons and skins. Chop the bones finely and fry them heartily in olive oil in a heavy, large saucepan together with the tendons and skins. Add the crushed peppercorns and roast as well. Pour in Noilly Port, white wine, Prat and chicken stock and cook heartily so that there is only 1/3 of the liquid left. Add the whipped cream and simmer quietly for another hour and a half.

Strain through a sieve and perhaps cook further, assuming that the sauce should be too liquid. It can also be thickened with cornstarch, which is mixed with white wine and added to the boiling sauce. The sauce must then simmer on low heat for at least ten minutes so that the cornstarch flavor disappears. Season the sauce and whip it in a hand mixer or with a hand blender before serving.

Cut the venison fillet into medallions (narrow slices of 80 g). Season with salt and pepper and fry well on both sides in oil in a frying pan. Then cook in the oven on a wire rack at 180 °C for another 8 to 10 minutes and finally in the switched-off oven with the lid open for a short time.

Celery puree: Peel the celery, cut into cubes and cover with milk and whipped cream. Soften, then lift out of the stock with a skimmer.

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