Venison medallions served on a bed of mashed potatoes and Brussels sprouts (Main courses) 10 servings Ingredients 20 venison medallions (80 g each) 300 g Glace de Gibier 200 ml (# 7 fl oz) water 300 g butter 100 g cream 75 g shiitake 50 g chanterelles 30 g morels 75 g oyster mushrooms 75 g brown button mushrooms 125 ml (# 4 fl oz) red port-wine 250 g Brussels sprouts (cooked shortly, not overdone) 325 g mashed potatoes 75 g fried bacon Pepper and salt Method Mix Brussels sprouts, bacon and mashed potatoes. Sear venison medallions until beginning to brown. How to serve Serve the medallions with mashed potatoes and Brussels sprouts on the side. Pour out the game sauce over the medallions. Previous page | Print this recipe