Great Chef Stefan Hierzer

Venison Medallions with Creamed Cabbage and Slip Dumplings
Stefan Hierzer
Hotel Imperial
Vienna, Austria

Venison medallions are served with creamed cabbage to which a tiny bit of nutmeg is added, and sauteed dumplings. Trim the venison ahead of time and use the bones and trimmings to make a rich stock, which will then form the basis of your demi-glace. This dish would also work well with lamb.

Serves 4

Cabbage
1 head savoy cabbage
1 small onion
2 slices lean bacon
1 teaspoon flour
2 tablespoons unsalted butter
1/2 cup milk
1/2 cup heavy (whipping) cream
1/8 teaspoon freshly ground nutmeg
Salt and freshly ground pepper to taste

Slip Dumplings
1/2 pound potatoes, peeled and boiled
3 tablespoons unsalted butter
3/4 cup flour
1-1/2 tablespoons semolina
Salt to taste
1/8 teaspoon freshly ground nutmeg
1 egg

Venison
2 venison tenderloins, trimmed
Salt and freshly ground pepper
1/4 cup canola oil
8 small cinnamon sticks
2 rosemary sprigs
4 thyme sprigs
4 tablespoons unsalted butter
3/4 cup red wine
1 cup cranberries
1/2 cup raspberries
1/4 cup venison or veal demi-glace

8 rosemary sprigs

To prepare the cabbage: Cut the cabbage into thin slices. Bring a large pot of salted water to a boil and add the cabbage; return to a boil and cook 1 minute. Drain the cabbage and plunge it into ice water to stop the cooking; drain well again. Set aside. In a medium saucepan or pot over medium-high heat, saute the onions, flour, and bacon in the butter until the onions are softened and the bacon has rendered its fat, 6 to 8 minutes. Reduce the heat to medium. Stir in the milk and cream and cook 8 minutes, stirring constantly, until the mixture thickens. Remove from heat and fold in the cabbage. Keep warm.

To prepare the slip dumplings: Mash the potatoes with 2 tablespoons of the butter and combine with the flour and semolina in a large bowl. Season with salt and nutmeg. With your hands, mix in the egg to form a pliable dough. Shape by hand into a long roll on a floured cutting board and cut into 3/4-inch-thick pieces. Form each of the pieces into a long stick by rolling between the palm of your hand and the floured board, like working modeling clay.

Bring a large pot of salted water almost to a boil. Add the dumplings and cook 3 minutes, or until they rise to the top. Drain in a colander, immerse in cold water to stop the cooking, and drain again. Dry on a towel. Melt the remaining 1 tablespoon of butter in a medium skillet over medium-high heat and saute the noodles until golden brown. Remove and drain on paper towels. Keep warm.

To prepare the venison: Preheat the oven to 350 F. Slice the venison into 2- to 2-1/2-inch thick medallions and season with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat and sear the medallions for 45 seconds, then turn and sear on the other side for 1 minute. Add the cinnamon sticks, rosemary, and thyme and place in the oven. Bake 6 to 8 minutes. Remove the meat from the pan and let rest 3 minutes. Remove the cinnamon sticks from the skillet and set aside.

Put the medallions back in the skillet and saute over medium-high heat with 2 tablespoons of the butter for about 30 seconds. Remove the medallions and add 1/4 cup of the wine and the cranberries and raspberries to the skillet. Saute until the liquid has reduced to a syrup. Remove from heat, lift out the berries with a slotted spoon, and set aside.

Pour the remaining wine and the demi-glace into the same skillet and place over medium-high heat, stirring to bring up the browned bits. Cook until reduced by two-thirds. Remove from heat and discard the herb sprigs. Whisk in the remaining butter, a little at a time, until the butter is completely incorporated.

To serve: Spoon sauteed berries to one side on each plate, then place a large scoop of creamed cabbage next to the berries. Divide the dumplings among the plates. Arrange venison medallions on the other side of the plates, reserving two medallions. Spoon sauce from the skillet over the venison medallions. Slice the reserved medallions and divide the slices among the plates, arranging them over the venison medallions. Garnish with fresh rosemary sprigs inserted into cinnamon sticks from the sauce pan.