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🍽️ Crispy Venison Strudel

659 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 0.5 tsp salt
• 2 tsp vegetable oil
• 1 tsp apple cider vinegar
• flour (for working)
• 40 g melted butter (for brushing)
• 750 g venison loin fillet (kitchen-ready, trimmed)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 400 g mushrooms
• 1 onion
• 1 tbsp port wine
• 1 tbsp freshly chopped thyme
• 4 large leaves savoy cabbage
• 30 g melted butter

Instructions

1. 1. Put the flour, salt, and oil into a bowl.
2. 2. Pour in the vinegar and 70 to 80 milliliters of warm water.
3. 3. Knead the dough with the dough hooks of the hand mixer until it is firm.
4. 4. Take the dough out and knead it vigorously by hand on the work surface.
5. 5. Cover the dough with a bowl and let it rest for 30 minutes.
6. 6. Rinse the venison briefly and pat it dry with a kitchen towel.
7. 7. Season the meat with salt and pepper.
8. 8. Fry the meat in a hot pan with 1 tablespoon of hot oil on all sides until lightly golden brown.
9. 9. Remove the meat from the pan and let it cool.
10. 10. Clean the mushrooms and dice them finely.
11. 11. Peel the onion and dice it finely.
12. 12. Sweat the onion in a hot pan with 1 tablespoon of oil until translucent.
13. 13. Add the mushrooms and simmer until the liquid has evaporated.
14. 14. Deglaze the pan with port wine.
15. 15. Remove the pan from the heat and stir in the thyme.
16. 16. Season the mixture with salt and pepper.
17. 17. Let the mushroom and onion mixture cool.
18. 18. Rinse the savoy cabbage and cut out the hard leaf ribs.
19. 19. Preheat the oven to 180 degrees Celsius fan mode.
20. 20. Roll out the dough on a lightly floured work surface.
21. 21. Stretch the dough on a floured tea towel using the back of your hands and fingertips as thinly as possible into a large rectangle (approx. 40x60 cm).
22. 22. Brush the dough with melted butter.
23. 23. Place the savoy cabbage leaves in the middle of the lower third of a long side, leaving a border of approx. 5 cm free.
24. 24. Spread about one third of the mushroom mixture on the leaves.
25. 25. Place the cooled venison on top.
26. 26. Cover the meat with the remaining mushrooms.
27. 27. Wrap the savoy cabbage tightly around the meat.
28. 28. Fold the dough edges over the filling.
29. 29. Roll the strudel tightly.
30. 30. Remove the strudel from the oven.
31. 31. Let it rest briefly.
32. 32. Cut it into pieces and serve it.

Nutrition per serving

• kcal: 659
• Protein: 54 g · Fett/Fat: 30 g · Carbs: 43 g