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🍽️ Tender Venison Fillets with Crispy Herb Bread Crust

685 kcal · 30 min · 4 servings

Ingredients

• 150 g white bread (crusts removed)
• 50 ml milk
• 1 shallot
• 1 tbsp butter
• 1 egg
• 1 tbsp freshly chopped parsley
• 5 sprigs thyme
• salt
• pepper (from the mill)
• 800 g venison loin (trimmed and ready for cooking)
• 1 tbsp olive oil
• 150 ml heavy cream
• 500 ml vegetable broth
• 200 g polenta (instant)
• 2 tbsp freshly grated parmesan
• pepper (from the mill)
• nutmeg
• diced tomatoes
• basil

Instructions

1. 1. Preheat the oven to 160 degrees Celsius using top and bottom heat.
2. 2. Cut the white bread into small cubes.
3. 3. Pour the hot milk over the bread cubes.
4. 4. Peel the shallot and dice it finely.
5. 5. Sauté the shallot cubes in the hot butter until translucent.
6. 6. Add the shallots to the milk and bread mixture.
7. 7. Let the mixture cool down briefly.
8. 8. Add the egg, parsley, and stripped thyme leaves.
9. 9. Set aside some thyme leaves for garnishing.
10. 10. Season the mixture with salt and pepper.
11. 11. Knead everything loosely together into a moldable dough.
12. 12. Rinse the meat and pat it dry.
13. 13. Cut the meat into four equal pieces.
14. 14. Season the meat pieces with salt and pepper.
15. 15. Fry the meat pieces in hot oil on all sides.
16. 16. Divide the bread mixture into four equal portions.
17. 17. Press each portion flat into a rectangle on a piece of cling film.
18. 18. Place a piece of venison loin in the center of the bread plate.
19. 19. Wrap the bread mixture around the meat using the film.
20. 20. Carefully remove the cling film.
21. 21. Press the bread crust firmly against the meat all around.
22. 22. Place the fillets on a baking sheet lined with baking paper.
23. 23. Bake the fillets in the oven for 15 to 20 minutes until golden brown.
24. 24. Bring the cream and broth to a boil.
25. 25. Stir in the polenta semolina while it streams in.
26. 26. Simmer the polenta for approx. 5 minutes while stirring.
27. 27. Remove the polenta from the heat and let it swell for approx. 15 minutes.
28. 28. Stir the Parmesan into the polenta.
29. 29. Season the polenta with salt and nutmeg.
30. 30. Remove the venison loins from the oven.
31. 31. Let the meat rest briefly.
32. 32. Halve the venison loins.
33. 33. Serve the meat pieces on the polenta.
34. 34. Garnish the dish with diced tomatoes, thyme, and basil as desired.

Nutrition per serving

• kcal: 685
• Protein: 53 g · Fett/Fat: 38 g · Carbs: 32 g