Venison medallions with beet-and-nut soubise

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Crunchy, nut-coated venison in a hot-pink sauce—kind of wild. Use a food processor to chop the nuts here, and keep them fairly coarse, not at all powdery. Keep the heat more moderate when you’re cooking the venison than in the other recipes in order not to burn the coating.

Ingredients

  • 5 tablespoons butter, softened
  • 2 large onions (about 1 pound), peeled an

Method

  1. Preheat the oven to 350°F. Smear 2 tablespoons of the butter in the bottom of a shallow casserole or gratin dish. Make a layer of onions and beets, season with salt and pepper, and repeat three or four times. Top with 2 tablespoons butter. Cover with a piece of