Venison Medallions in Thyme Coat

For the venison medallions wrapped in thyme, lightly salt and pepper the meat.

Pluck the thyme leaves from the stems and chop coarsely. Mix the thyme with the nuts, white bread crumbs, and beaten eggs. Salt. Using floured hands, coat the venison fillets with the thyme-nut crumbs.

Heat oil in a frying pan not too hot and fry the wrapped medallions on both sides for about 4 minutes. The meat should still be tender pink on the inside.

Rinse the arugula leaves in cold water, spin dry and spread on the plates. Mix a marinade of sesame oil, balsamic vinegar and herb salt and drizzle over the arugula. Now place the venison medallions in thyme coat on top.

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