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Venison Medaillons "Fleckenstein"
From the restaurant Auberge du Cheval Blanc in Lembach
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Ingredients to serve 4 people
1.8 kg of saddle of venison
200 g of mirepoix (carrot, celery, onion)
1 bouquet garni
3 dl of red wine
1 liter of brown stock
Ingredients for the sauce:
2 spoonfuls of red currant jelly
1 dl of rasberry vinegar
2 dl of white wine
2 shallots
1 bouquet of tarragon
3 spoonfuls of red fruit mustard
Trimmings:
pear cooked in red wine
candied chestnuts
huckleberries
Alsatian noodles
Preparation
Trim the saddle of venison and remove bones. Brown the bones in very hot oil. After the bones have been colored add the mirepoix. Continue browning and drain off the excess fat. Deglaze with red wine and add the bouquet garni and several juniper-berries. Stir in the brown stock and some water. Let simmer for 3 to 4 hours. Strain this game stock and reserve. Lightly carmalize the red currant jelly and deglaze with the rasberry vinegar. Add the white wine, shallots, tarragon, and pepper. Let reduce.
Pour the game stock into this reduced sauce and continue to cook until the desired consistency is reached. Whisk in the red fruit mustard, strain the sauce and correct the seaonings (adding salt, pepper and a trickle of cognac). Keep this sauce warm.
Lightly flatten the venison medaillions and salt, pepper and flour them (optional). Sauté the medaillions in butter, 3 minutes on each side. Keep them warm. Drain the cooking fat, deglaze with cognac and add this liquid to the prepared sauce. Place the medaillions on the plate and garnish with the candied chestnuts, the pear in red wine and the huckleberries. Pour the sauce over the medaillions. Decorate with some chives or tarragon. Serve the Alsatian noodles on the side.
Red fruit mustard Cook together the following: 100 g of rasberries, 100 g of blackcurrants, 100 g of red currants, 100 g of blackberries, 100 g of morello cherries and a red beet. Let cook until the fruits have been reduced and a puree achieved. Pass the puree through a sieve and mix in an amount of mustard equal to the amount of fruit puree.
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