🍽️ Roast Fillet of Venison with Crispy Herb-Nut Crust and Pumpkin Puree

Name: Roast Fillet of Venison with Crispy Herb-Nut Crust and Pumpkin Puree
Total time: 30 min
Yield: 4 servings
Ingredients: 2 egg yolks; 8 sprigs thyme; 2 stems parsley; 50 g hazelnuts; 50 g butter; salt; 40 g whole wheat breadcrumbs (4 tbsp); black pepper; 500 g pumpkin (1 pumpkin; e.g. yellow centner); 2 tbsp olive oil; 640 g venison back fillet (4 venison back fillets); 1 carrot; 100 g celeriac; 100 g small onions; 1 tbsp tomato paste; 175 ml red wine (or game stock); 300 ml game stock (jar); 30 g amaretti; 75 g Italian mustard fruit (jar); 125 ml milk (1.5% fat); 1 tsp cornstarch

637 kcal · 30 min · 4 servings

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Ingredients

2 egg yolks
8 sprigs thyme
2 stems parsley
50 g hazelnuts
50 g butter
salt
40 g whole wheat breadcrumbs (4 tbsp)
black pepper
500 g pumpkin (1 pumpkin; e.g. yellow centner)
2 tbsp olive oil
640 g venison back fillet (4 venison back fillets)
1 carrot
100 g celeriac
100 g small onions
1 tbsp tomato paste
175 ml red wine (or game stock)
300 ml game stock (jar)
30 g amaretti
75 g Italian mustard fruit (jar)
125 ml milk (1.5% fat)
1 tsp cornstarch

Instructions

1. Separate the eggs. Use the egg whites for another purpose. Wash the thyme and parsley. Shake the herbs dry. Pluck the leaves from four thyme sprigs and the parsley. Chop the herbs finely. Chop the hazelnuts.
2. Put the butter and a pinch of salt into a bowl. Beat the mixture until frothy using the beaters of a hand mixer.
3. Stir the egg yolks into the butter. Fold in the chopped herbs, nuts, and breadcrumbs. Season the mixture with pepper.
4. Place the mixture on a piece of cling film. Cover it with a second piece of film. Press the mixture flat. Roll it out with a rolling pin to a thickness of approx. 3 mm. Place the film in the fridge for approx. 30 minutes until the mixture is firm.
5. Peel the pumpkin. Remove the seeds. Cut it into approx. 1 cm pieces. Mix the pieces with a little salt and 1 tbsp oil on a baking tray. Bake them in the preheated oven at 200 °C (convection 180 °C, gas mark 3) on the middle rack for 35–40 minutes.
6. Remove fat, membranes, and sinews from the venison fillets. Set the trimmed pieces aside. Rinse the fillets. Pat them dry. Peel the carrot, celery, and onion. Cut them into approx. 5 mm cubes.
7. Heat the remaining oil in a pan. Season the meat lightly with salt and pepper. Sear it briefly on each side. Place it on a baking tray.
8. Add the meat trimmings, carrots, onions, and celery to the pan. Roast them vigorously while stirring for 5–6 minutes. Add the tomato paste. Deglaze everything with red wine. Transfer the mixture to a pot. Reduce the wine by two-thirds.
9. Pour in the game stock. Reduce the sauce by another two-thirds. Strain the sauce through a fine sieve. Season with salt and pepper. Set aside.
10. Crumble the amarettini. Drain the mustard fruits. Catch 1 tbsp of mustard syrup. Chop the mustard fruits. Put the roasted pumpkin into a pot. Cover with aluminum foil if necessary. Keep warm.
11. Roast the venison loin in the preheated oven at 180 °C (convection 160 °C, gas mark 2–3) on the middle rack for 15 minutes. Remove it. Let it rest for 10 minutes. Add the released meat juices to the sauce.
12. Cut the chilled butter mixture into 4 pieces. The pieces should be the same size as the venison fillets. Place the fillets on top. Broil them under the grill on the middle rack for 4–5 minutes.
13. Bring the sauce to a boil. Stir the starch into a little cold water until smooth. Stir the mixture into the sauce. Heat the milk just before boiling.
14. Add the hot milk, amarettini, and mustard fruits to the pumpkin. Puree everything with a hand blender. Season with salt and pepper. Plate the pumpkin puree with the meat and sauce. Garnish with remaining thyme. Serve the dish.

Nutrition per serving

kcal: 637
Protein: 56 g · Fett/Fat: 31 g · Carbs: 29 g