Spitzenköchin Stefanie Bauer in ihrem Restaurant Mundart mit einem Sellerie und einem Messer in der Hand

Venison medallions with herb crust

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.

Die Zutaten für Rehmedaillons mit Kräuterkruste und Sellerie-Mousseline sind vielfältig

Ingredients for 4 people

Herb crust:

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)

Venison medallions:

16 venison medallions à 50 g

Celery mousseline:

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

Preparation

Die Zutaten für die Kräuterkruste werden vermengt und anschließend auf Klarsichtfolie gestrichen und kalt gestellt

Step 1

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.

Nachdem die Rehmedaillons scharf angebraten und gewürzt wurden, sollen sie auf dem Backblech ruhen

Step 2

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.

Die einzelnen Rosenkohlblätter werden in Öl mit Salz in der Pfanne geschwenkt

Step 3

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.

Kartoffeln und Sellerie werden mit Brühe und Gewürzen aufgegossen und köcheln für 25 Minuten

Step 4

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.

Die Zutaten für die Sellerie-Moussline köcheln 25 Minuten und werden anschließend mit Butter gemixt

Step 5

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.

Venison medallions with herb crust on celery mousseline and sautéed Brussels sprouts

Ingredients for 4 people