Stefanie Bauer prepares modern sophisticated dishes from regional ingredients and presents her recipe for venison medallions with herb crust, celery mousseline and sautéed Brussels sprouts.
Venison medallions with herb crust on celery mousseline and sautéed Brussels sprouts
The cuisine is unusual and modern at Restaurant "Mundart". Stefanie Bauer has been the chef there since 2014 and conjures up high-quality dishes for her guests. For Stefanie, Bavarian cuisine has much more to offer than "just" roast pork and dumplings. Stefanie presents us with her recipe for venison medallions in a fine herb crust and celery mousseline with Brussels sprouts – to try out at home.
Ingredients for 4 people
- 100 g butter
- 80 g white bread - without crust in cubes
- 2 egg yolks
- salt, pepper, cayenne pepper
- 10 g shaved parmesan
- 50 chopped herbs (e.g. parsley, thyme, chervil)
- 16 venison medallions à 50 g
- 50 g oil
- 1 white onion
- 1 bulb celery - peeled/diced
- 0.5 l stock
- 2 floury potatoes - peeled/diced
- 50 g butter
- salt, cayenne pepper, nutmeg
Whip 100 g butter until fluffy. Add 2 egg yolks and spices to taste, 80 g white bread cubes and 10 g shaved parmesan. Mix in the 50 g chopped herbs and spread on cling film. Then chill.
Sear the venison medallions on both sides in oil (about 1 minute per side). Season with salt and pepper, then leave to rest on a baking tray. Spread the chilled crust on top and bake in a preheated oven at approx. 180 degrees Celsius (approx. 10 minutes) until golden brown.
Separate the Brussels sprouts from the stalk one by one (3 florets per portion) and toss in a pan with a little oil and salt just before serving.
Dice the 2 onions and sauté (until golden). Dice 1 bulb of celery and sauté briefly. Add 2 diced potatoes and pour in 0.5 l stock and spices to taste.
Cover and simmer gently for about 25 minutes, then add 50 knobs of butter and season to taste. Arrange all the individual components and serve.