Venison Medallions with Orange Sauce and Green Pepper

Venison medallions in orange sauce with green pepper, hazelnut dumplings, red cabbage, Brussels sprouts and chestnuts

Remove the saddle of venison and parry it. Chop the bones finely. Rinse the oranges with hot water, dry them and peel them with a peeler (without the white skin) and cut them into very fine julienne. Blanch the zests briefly in hot water. Squeeze the juice from the oranges and set aside.

Sauté the orange zests with the green pepper in butter. Deglaze with red wine, soy sauce and orange juice. Add the Glace de Cevreuil and reduce by half. Add cream, let it bubble up briefly and now whisk in the butter. Season with salt, bell pepper and paprika.

Preheat oven to 250 °C. Season the two back fillets with salt and pepper. Heat the clarified butter in a roasting pan, brown the meat briefly, place in the oven and roast for approx. 3 minutes. Take out of the roaster and stand at the heat at 50 °C.

Serve. Cut the fillets into slices and arrange on warmed plates with the sauce.

Goes well with: Pasta, saffron risotto, polenta or various types of potatoes.

or :

Hazelnut buttons

Mix flour, hazelnuts and salt in a baking bowl. Beat the eggs lightly and add to the flour form with the water. Prepare everything to a smooth mixture and rest at room temperature for half an hour.

In a large frying pan, bring salted water to a boil. Pass the dough in batches through an egg

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