🍽️ Tender Venison Loin Crêpe Rolls

Name: Tender Venison Loin Crêpe Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g flour; 250 ml milk; 2 eggs; 1 packet frozen basil; 2 tsp basil paste (from the jar); salt; pepper; 1 deboned venison loin (approx. 800 g without bones); 800 ml game stock; 5 juniper berries; 2 bay leaves; 2 tbsp oil

440 kcal · 30 min · 4 servings

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Ingredients

125 g flour
250 ml milk
2 eggs
1 packet frozen basil
2 tsp basil paste (from the jar)
salt
pepper
1 deboned venison loin (approx. 800 g without bones)
800 ml game stock
5 juniper berries
2 bay leaves
2 tbsp oil

Instructions

1. Whisk flour and milk in a bowl until the mixture is completely smooth and free of lumps.
2. Add the eggs, frozen basil, and basil paste to the batter and stir until well combined.
3. Season the batter with a pinch of salt and freshly ground black pepper.
4. Remove all visible sinews and membranes from the venison loin to ensure tender meat.
5. Bring the game broth to a boil in a pot along with the juniper berries and bay leaves.
6. Reduce the heat to low to medium so that the broth simmers gently.
7. Place the venison loin into the hot broth and poach it for 10 to 12 minutes until it is pink inside.
8. Ensure the broth does not boil vigorously again during cooking to keep the meat tender.
9. Heat 1 tablespoon of oil in a large pan over medium heat.
10. Cook the first thin crêpe in the pan until done.
11. Remove the finished crêpe from the pan and repeat the process for the second crêpe.
12. Carefully lift the cooked venison loin out of the broth and let it drain briefly.
13. Wrap each venison loin tightly in one of the prepared crêpes.
14. Slice the wrapped venison loins into bite-sized pieces.
15. Serve the finished dishes immediately while warm.

Nutrition per serving

kcal: 440
Protein: 35 g · Fett/Fat: 20 g · Carbs: 30 g