Maybock Medallions with Asparagus and Mashed Potatoes




Rating: 3.58 / 5.00 (104 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:










Asparagus:







Mashed potatoes:








Instructions:

For the May buck medallions, season the meat with salt and pepper, sear on both sides in olive oil and roast in the oven at approx. 120°C.

Pour the gravy with game fund and refine with butter. Before serving, roll the Maybock medallions in the herb and pistachio mixture and serve with the asparagus and the wild garlic fried dumplings.

For the mashed potato, quarter the potatoes and boil in salted water until soft, then mash.

Bring the milk, butter and spices to the boil, stir into the potato mixture and bring to the right consistency. Finally, season to taste.

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