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🍽️ Venison Loin with Maroni

1167 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Take a sharp knife and carefully cut the white sinews off the venison loin.
  2. 2. Put the spices into a mortar and crush them finely.
  3. 3. Mix the crushed spices with the orange zest, salt, pepper, and one tablespoon of oil to form a paste.
  4. 4. Coat the meat thoroughly with this spice mixture.
  5. 5. Let the meat marinate for one hour.
  6. 6. Heat the remaining oil and butter in a large casserole dish.
  7. 7. Sear the venison loin on all sides over high heat.
  8. 8. Wash the orange thoroughly and pat it dry with a cloth.
  9. 9. Slice the orange into thin slices.
  10. 10. Place the orange slices around the loin in the casserole dish.
  11. 11. Place the casserole dish in the preheated oven.
  12. 12. Roast the meat at 200 degrees for 20 minutes.
  13. 13. Pour the pan juices over the meat repeatedly.
  14. 14. Put flour, powdered sugar, cold butter, and egg yolk into a bowl.
  15. 15. Process the ingredients quickly into a smooth dough.
  16. 16. Shape the dough into a ball.
  17. 17. Wrap the dough ball in cling film.
  18. 18. Place the dough in the refrigerator for one hour.
  19. 19. Roll out the dough thinly.
  20. 20. Place the dough sheet into boat-shaped molds.
  21. 21. Bake the molds at 180 degrees for 15 minutes.
  22. 22. Let the pastry boats cool down completely.
  23. 23. Carefully remove the pastry boats from the molds.
  24. 24. Fill the pastry boats with the chestnut cream.
  25. 25. Remove the meat carefully from the bone.
  26. 26. Slice the meat diagonally.
  27. 27. Place the meat slices back against the bone.
  28. 28. Serve the meat with the roasted orange slices and the chestnut pastries.

Nutrition per serving