Venison Medallions

01Method

1. 1

   Slice the venison into medallions. Combine with pressed garlic, season with salt and pepper, and refrigerate for twelve hours to allow the flavors to develop fully.

2. 2

   Place the medallions in a contact grill and cook until medium-rare, approximately eight to ten minutes total.

3. 3

   Pour wine into a hot pan and simmer until the alcohol evaporates completely. Stir in the plum preserve and cook briefly. Finish the sauce by whisking in butter and seasoning with fresh pepper.

4. 4

   Peel and cut the potatoes into even pieces, season with salt, and boil until tender with the bay leaves added to the water.

5. 5

   Drain the potatoes and transfer to a bowl. Add butter and mix in the roasted shallots and red onion pieces to create creamed potatoes.