Kutjevački Srneći Medaljoni with Mushroom Sauce

Ingredients

• 500g (1.1 lb) venison medallions 500g (1.1 lb) venison medallions
• For the marinade: For the marinade:
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• For the mushroom sauce: For the mushroom sauce:
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 120ml (1/2 cup) heavy cream 120ml (1/2 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• For serving: For serving:
• Roasted potatoes or buttered noodles Roasted potatoes or buttered noodles

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, olive oil, rosemary, thyme, salt, and pepper to make the marinade. Coat the venison medallions with the marinade and let them marinate for at least 30 minutes.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown. Remove the mushrooms from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Return the mushrooms to the skillet and pour in the beef broth. Simmer for 5 minutes.
5. 5.
   Stir in the heavy cream and season with salt and pepper. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
6. 6.
   Meanwhile, heat another skillet over high heat. Sear the marinated venison medallions for 2-3 minutes on each side, or until they reach your desired level of doneness.
7. 7.
   Serve the venison medallions with the mushroom sauce and your choice of roasted potatoes or buttered noodles.

Treat your ingredients with care...

• Venison — Make sure to marinate the venison medallions for at least 30 minutes to enhance their flavors and tenderize the meat.
• Mushrooms — Use a mix of different mushroom varieties, such as cremini, shiitake, and oyster, to add depth of flavor to the sauce.

Tips & Tricks

• For a more intense mushroom flavor, you can add a splash of white wine to the sauce before simmering.
• If venison is not available, you can substitute it with beef tenderloin or pork tenderloin.
• To achieve a perfect sear on the medallions, make sure the skillet is hot before adding the meat.
• Allow the cooked medallions to rest for a few minutes before serving to ensure maximum juiciness.
• Garnish the dish with fresh herbs, such as parsley or chives, for a pop of color and added freshness.

Serving advice

Serve the Kutjevački Srneći Medaljoni with Mushroom Sauce hot, alongside roasted potatoes or buttered noodles. Drizzle some of the mushroom sauce over the medallions and garnish with fresh herbs for an elegant presentation.

Presentation advice

Arrange the seared venison medallions on a plate, placing them slightly overlapping. Pour the creamy mushroom sauce over the medallions, allowing it to pool around the meat. Add a sprig of fresh rosemary or thyme as a final touch for an appealing presentation.