Crispy medallions of venison muscle

Name: Crispy medallions of venison muscle
Ingredients: 50 g Butter; 60 ml Milk; 60 ml Cream; 400 g Peas; Pepper; Salt; 1 Green jalapeños; 200 g Sour cream; Flour; Panko; 100 g Sesame seeds; 8 Steaks of venison muscle (à 50 grams); 2 Tandoori spices; 100 ml Maple syrup

Crispy medallions of venison muscle in maple syrup with pea purée and jalapeño cream.

The venison loin has three parts, each versatile in preparation. The 'trimmed' meat is tender and can be used in various ways.

Ingredients

50gButter

60mlMilk

60mlCream

400gPeas

Pepper

Salt

1Green jalapeños

200gSour cream

Flour

Panko

100gSesame seeds

8Steaks of venison muscle (à 50 grams)

2Tandoori spices

100mlMaple syrup

Preparation

Heat all the ingredients together in a pan.
Put everything in a blender and blend until smooth.
Reheat in the pan before serving.

Blend the sour cream with the jalapeños using an immersion blender.

Mix the panko, sesame, and tandoori spices together.
Roll the venison steaks in flour until well coated. Then roll them in the maple syrup until they have a thick sticky layer. Now add them to the panko-tandoori-sesame mixture and make sure they are well coated.
Place the steaks in the deep fryer for about 2-3 minutes. Check occasionally to make sure they don't get too dark. When done, carefully remove them from the fryer and place them on a sheet of baking paper to rest (they will stick to kitchen paper).
Spoon a portion of pea puree onto the plate, slice the meat after it has rested, and arrange it with the puree. Add a splash of lime juice and the jalapeño cream.