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Ingredients for 4:
For the potato puree:
750g waxy potatoes
Salt, 1/2 litre milk, 40g butter
2 tsp Scandia Pepparrot Horseradish, Classic Quality, Naturally Hot
Freshly ground pepper
Pinch of nutmeg

For the onions:
2 onions, 4 spring onions
2 tsp cornflour, 6 tbsp oil

For the venison medallions:
12 x 60g venison medallions
Freshly ground salt and pepper, 2 tbsp oil
100ml Guinness, 1/2 litre red wine
200ml game stock (from a glass)
2 tsp strong mustard, pinch of sugar
2-3 tsp balsamic vinegar

Venison medallions

with fried onions on horseradish mashed potato

Peel, wash and half the potatoes. Cook until soft for 20-25 minutes in salted water. Heat the milk. Drain the potatoes and briefly allow the rest of the water to evaporate. Mash the potatoes while adding the milk. Whisk in the butter, cut into small pieces, and the horseradish. Add salt, pepper and nutmeg to taste.
Peel and finely chop the onions. Dust with cornflour. Clean, wash and pat the spring onions dry and cut into long pieces. Heat 2 tbsp oil in a frying pan. Quickly fry the spring onions. Remove and keep warm. Brown the onions in the rest of the oil. Leave to drain on kitchen paper.
Season the venison medallions with salt and pepper. Heat oil in a frying pan.
Fry the venison medallions for 3-4 minutes. Remove from the frying pan and keep warm. Deglaze the rest of the meat from the pan with Guinness and red wine. Pour in the game stock and stir in the mustard. Bring the sauce to the boil over a high heat. Season to taste with salt, pepper, sugar and balsamic vinegar.
Serve the venison medallions on top of the horseradish mashed potatoes with the onions and spring onions alongside.

Preparation time: around 1 hour

Per portion:
calories:624 / kJ: 2614
protein: 42,4 g
fat: 35,6 g
carbohydrate: 33 g

Serve the Scandia Pepparrot Cranberry Cream Horseradish separately in a small dish. It is an ideal accompaniment to this game dish.