en de it
rehnuesschen-oberraut

Honey-crusted venison medallions in a hearty game sauce

A hearty honey recipe

Preparation

For the honey crust: mix all ingredients thoroughly and chill. Remove all sinews from the venison. Heat oil and butter in a frying pan and fry the venison all over. Cook the medallions in the oven for 5 minutes at 160 °C, remove, cover with aluminum foil and let them stand for about 5 minutes. Cut the cold honey crust in slices and lay on the meat, brown in the oven under top heat (or under the salamander grill). Boil down the game stock to half the volume and season with salt and pepper. Cut the meat in slices and serve with the game sauce.
Tip: ideal with creamed potatoes or “Eierspätzle” (egg noodles)

Beer recommendation
We recommend the variety Dunkles Weizen

Wine recommendation
We recommend Lagrein.

Ingredients for

2 people
4 people
8 people
Honey crust
20 g South Tyrolean honey
30 g walnuts, finely ground
10 g breadcrumbs
15 g soft butter
½ pinch chili pepper

Venison medallions
2 venison medallions (600 g)
Salt and pepper
Oil
Butter
200 ml game stock

Salt and pepper
Honey crust
40 g South Tyrolean honey
60 g walnuts, finely ground
20 g breadcrumbs
30 g soft butter
1 pinch chili pepper

Venison medallions
4 venison medallions (600 g)
Salt and pepper
Oil
Butter
400 ml game stock

Salt and pepper
Honey crust
80 g South Tyrolean honey
120 g walnuts, finely ground
40 g breadcrumbs
60 g soft butter
2 pinches chili pepper

Venison medallions
8 venison medallions (600 g)
Salt and pepper
Oil
Butter
800 ml game stock

Salt and pepper
oberraut
This recipe comes from
Feichter family
Via Ameto 1, 39031 Ameto/Brunico