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🍝 Venison loin with pasta

641 kcal · 30 min · 4 servings

Ingredients

• 1 Venison loin fillet (approx. 650 g, boneless, trimmed)
• 5 Juniper berries
• 1 tsp coarsely ground pepper
• 1 tsp dried thyme
• 20 Pearl onions
• 20 g Butter
• 1 tbsp Sugar
• 50 ml Veal stock
• 1 Pinch Salt
• 16 Chestnuts
• 1 tbsp Whipping cream
• Salt
• Pepper (from the mill)
• 125 g Flour
• 125 g Durum wheat semolina
• 0.5 tsp Salt
• 2 Eggs
• 1 tbsp Oil
• 1 Egg (for brushing)

Instructions

1. 1. Score the chestnuts crosswise with a sharp knife. Preheat the oven to 250 degrees. Place the chestnuts on a baking sheet and roast them in the oven for 20 minutes until the shells split open. Remove the chestnuts from the oven and let them cool. Peel the cooled chestnuts completely.
2. 2. Take four of the chestnuts and heat them briefly with a splash of cream. Season these chestnuts with salt and pepper. Puree the warmed chestnuts into a smooth paste. Set the remaining chestnut puree aside.
3. 3. Quickly knead the pasta dough from the specified ingredients. Shape the dough into a smooth ball. Cover the dough ball with a cloth and let it rest for 20 minutes.
4. 4. Sprinkle some flour on the work surface. Roll out the dough thinly, either with a rolling pin or a pasta machine. Cut the dough into triangles with a side length of about 10 centimeters. Brush each triangle thinly with egg and the chestnut puree. Roll the triangles into cigar shapes.
5. 5. Peel the pearl onions. Heat the butter in a wide pot. Sprinkle the sugar into the hot butter and let it brown slightly. Add the onions and let them take on some color while stirring. Pour in the veal stock. Reduce the heat and swirl the pot occasionally. Season the onions with salt and pepper after about 15 minutes and let them finish glazing.
6. 6. Cut the meat into four equal pieces. Crush the juniper berries in a mortar. Mix the crushed berries with thyme and pepper. Season the meat with this mixture. Cover the meat with plastic wrap and let it marinate for 30 minutes.
7. 7. Salt the meat. Brown it quickly on all sides in hot butter, keeping the inside rare. Wrap the browned meat in aluminum foil. Let the meat rest in the foil.
8. 8. Cook the chestnut pasta in plenty of boiling salted water until al dente.
9. 9. Warm the remaining chestnuts briefly.
10. 10. Warm the venison loins briefly in hot butter again before serving. Slice the loins diagonally. Plate the loins with the chestnut pasta, glazed pearl onions, and chestnuts. Garnish the dish with fried rosemary sprigs if desired.

Nutrition per serving

• kcal: 641
• Protein: 33 g · Fett/Fat: 16 g · Carbs: 91 g