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Venison medallions with beet-and-nut soubise
- Makes
4
servings - Difficulty
Medium
- Ready in
1 hr 30
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
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 2 1 pound
Method
Preheat the oven to . 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 of350°F
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