Rehmedallions Rezept
© Wim Jansen

Christmas cooking pleasure

Rezept: Rehmedaillons mit Samthauben, Feigen und Selleriepüree

Thomas Martin is a professional chef at the Louis C. Jacob Hotel in Hamburg. His passion for cooking at Christmas time inspires families all over Germany. He told us his professional recipe for "venison medallions with velvet hoods, figs and celery puree" and of course we don't want to withhold it from you. We hope you enjoy cooking it.

Thomas Martin Louis C. Jacob
© Wim Jansen
Thomas Martin is a 2-star chef at the Louis C. Jacob.

Ingredients for 4-6 people

  • small saddle of venison
  • 2 small shallots
  • 10 Wacholderbeeren
  • 5 white peppercorns (crushed)
  • some cayenne pepper
  • 200 g cold butter
  • 200 g velvet bonnets
  • ¼ apple (roughly chopped)
  • 1 orange slice
  • 3 star anise
  • 1 celery bulb (ca. 500 g)
  • ¼ Liter cream
  • ¼ Liter browm game stock
  • ¼ Liter light poultry stock
  • 1tablespoon good cranberry jelly
  • 150 g small dried figs
  • 50 g sugar
  • 3 sprigs of thyme
  • 1 clove of garlic
  • 1 lemon
  • some leaf parsley
  • cassis liqueur
  • 2 glasses of red wine, which you also want to drink with this dish

 

Venison medallions - this is how it is done:

  1. Remove the roe deer loin, remove the silver skin and sinews from the back fillets and set them in a cold place.
  2. Chop the bone and roast it in some fat.
  3. Add 100 g coarsely chopped shallots and roast, add 5 slightly crushed juniper berries, 5 crushed white peppercorns, a slice of orange and ¼ apple cut into small pieces. Roast briefly, pour off the fat and fill everything with ¼ liter of brown game stock.
  4. Add a star anise and a tablespoon of cranberry jelly and simmer the sauce for about 30 minutes.
  5. Now strain the sauce through a fine sieve, add a glass of red wine and reduce until the sauce is just enough for the desired plates and has a slightly syrupy consistency.
  6. Put in the sprig of thyme.
  7. Thicken with 50 g cold butter (in cubes).
  8. Cut the sheer saddle of venison into medallions of about 80 g, season with salt and pepper and sear on both sides in a pan with fat until hot and short.
  9. Cook the meat in the oven at 160 °C for 6 to 8 minutes.
  10. Wrap in aluminum foil and let rest for 5 minutes.
  11. Just before serving, sauté in foaming butter with a sprig of thyme and 5 juniper berries pressed on.

Celery puree - this is how it is done:

  1. Peel the celery root and cut it into cubes.
  2. Sweat the celery cubes with the 50 g butter and add ¼ liter of cream and ¼ liter of light chicken stock.
  3. Add a little lemon juice from half a lemon and cook the celery over low heat until soft.
  4. Drain some stock and save for later.
  5. Puree the celery with a blender.
  6. Bring to the right consistency with the collected stock.
  7. Finally, stir in 50 g cold butter cubes and season with salt and pepper.

Velvet hoods and figs - this is how it is done:

  1. Clean the 200 g of velvet caps with a knife and rub them with a clean cloth. Do not wash the mushrooms.
  2. Fry them in sunflower oil with color.
  3. Add ½ tablespoon of diced shallots, a clove of garlic and some butter, salt and finish everything with a pinch of cayenne pepper, finely chopped leaf parsley and a squeeze of lemon juice.
  4. Wash and dry the figs.
  5. Caramelize 50 g sugar and deglaze with 100 ml port wine. Then add some cassis liqueur as well as 2 star anise and boil down until syrupy.
  6. Add the dry figs and a sprig of thyme and glaze.

 

Rehmedaillons Rezept
© Wim Jansen
Et voilà!

READ NOW This might interest you as well

Weihnachtsmarkt Rathausmarkt Hamburg
© Geheimtipp Hamburg

Holy Hamburg Christmas stories from Hamburg

We wanted to get to know the people who bring Christmas to us. Accompany us to those places that give the city of Hamburg its Christmas robe!

Christmas stories from Hamburg
Winter an der Elbe
© Geheimtipp Hamburg

Maritime Christmas Christmas along the Elbe River

In Hamburg you can also get into a festive mood away from the hustle and bustle of the city centre with its Christmas markets. A stroll along the Elbe river will give you the magic of winter.

Christmas along the Elbe River
Winter an der Elbe
© Geheimtipp Hamburg

Advent in Hamburg That's why you should visit Hamburg for Christmas

There is always something going on in Hamburg and there are thousands of good reasons to visit the Hanseatic city. But in December, there are five highlights that you shouldn't miss.

That's why you should visit Hamburg for Christmas

FOLLOW US @hamburgahoi

We need your consent to load the social media service!

We use a third-party service to embed social media content. This service may collect data about your activities. Please read the details and agree to use the service to view the content.

More information

Languages

Google translator for other languages

Please note that this is an automatic translation.
For better information, you can always switch to the German or English version

Add to watchlist
Bookmark