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🍽️ Tender Venison Loin with Fresh Chervil Pesto and Quark Dumplings

820 kcal · 30 min · 4 servings

Ingredients

• 300 g Quark
• 2 tbsp Poppy seeds
• 170 g Toast bread
• 90 melted Butter
• 3 Egg yolks
• Salt
• 1 tsp Anise seeds
• 1 tsp black Pepper corns
• 700 g Venison round
• 1 tbsp Rapeseed oil
• 60 g Hazelnut kernels (, skinless)
• 1 small Garlic clove
• 1 bunch Chervil
• 60 ml cold-pressed Rapeseed oil
• 2 Blood oranges
• 2 stalks Chicory
• 3 tbsp Apple cider vinegar (or white wine vinegar)
• 2 tbsp Butter
• 2 tbsp Maple syrup (, alternatively mild honey)

Instructions

1. 1. Hang the quark in a clean kitchen towel and let it drain for a few hours.
2. 2. Grind the poppy seeds finely.
3. 3. Remove the crusts from the toast slices and grind the bread into fine crumbs using a food processor.
4. 4. Mix 200 grams of the drained quark with the ground poppy seeds, 100 grams of the toast crumbs, 50 grams of butter, and the egg yolks.
5. 5. Season the quark mixture with salt.
6. 6. Place the quark mixture in the refrigerator for at least one hour.
7. 7. Shape eight small dumplings from the cold mixture.
8. 8. Place the dumplings in boiling salted water.
9. 9. Let the dumplings cook gently for 10 minutes.
10. 10. Remove the dumplings and let them drain.
11. 11. Briefly toast the remaining toast crumbs in the remaining butter until golden brown.
12. 12. Preheat the oven to 80 degrees Celsius (convection mode).
13. 13. Crush the anise and pepper in a mortar.
14. 14. Sear the meat in a pan with rapeseed oil.
15. 15. Season the meat with the ground anise-pepper mixture and salt.
16. 16. Remove the meat from the pan.
17. 17. Roast the meat in the oven for 2 hours until pink inside.
18. 18. Finely chop the hazelnuts.
19. 19. Roast the hazelnuts in a pan without fat.
20. 20. Let the roasted hazelnuts cool down.
21. 21. Peel the garlic and chop it finely.
22. 22. Wash the chervil and spin it dry.
23. 23. Pick the chervil leaves off the stems.
24. 24. Finely chop the chervil leaves.
25. 25. Briefly puree 40 grams of the hazelnuts, the garlic, and the chervil with rapeseed oil.
26. 26. Season the pesto with salt.
27. 27. Remove the peel from the blood oranges.
28. 28. Carefully separate the orange segments and set them aside.
29. 29. Squeeze the juice from the orange pulp.
30. 30. Remove the outer leaves and the core from the chicory.
31. 31. Separate the chicory into individual leaves.
32. 32. Place the chicory leaves in lukewarm water for 10 minutes.
33. 33. Bring one liter of water, 20 grams of salt, and vinegar to a boil.
34. 34. Blanch the chicory leaves in the boiling liquid for 30 seconds.
35. 35. Remove the leaves and shock them immediately in ice water.
36. 36. Dry the leaves between several layers of kitchen paper.
37. 37. Brown the butter in a large pan.
38. 38. Add the chicory leaves, maple syrup, and orange juice to the pan.
39. 39. Let the vegetables simmer covered for one minute.
40. 40. Season the vegetables with salt and pepper.
41. 41. Add the orange segments to the vegetables.
42. 42. Slice the meat.
43. 43. Serve the chicory together with the meat, the pesto, the dumplings, the crumb butter, and the remaining hazelnuts.

Nutrition per serving

• kcal: 820
• Protein: 52 g · Fett/Fat: 48 g · Carbs: 42 g