Venison medallions stewed in their own juice with rosemary
1 boneless venison thigh
Salt and pepper
150g of pork bacon
1 stalk of celery
1 clove of garlic
1 ripe tomato
1 glass of red wine
Mashed potatoes to garnish
Take 1 boneless venison thigh, cut it in half and stuff it with the bacon and rosemary. Well beat off, put on a plate and add salt and pepper. Add the crushed pork bacon on top and put it in the oven. Bake at 180 ° for half an hour.
Chop the vegetables, onions and garlic and in the middle of the baking process add them to the meat. Let them cook until they are browning nicely.
Remove the excess fat at regular intervals during the cooking time.
Heat the red wine (if desired, mix with water) and add in the demi-glace sauce. Leave to cook on a low heat and wait for the sauce to become thicker.
Layer the cooked meat on the plate with vegetables, add the mashed potatoes, pour over a little sauce and it’s ready to serve.