Saddle of Venison with Pistachio Crust 

Saddle of Venison with Pistachio Crust 

Saddle of Venison with Pistachio Crust 

February 22, 2018

serves for

4

total time

0 HR 30 MIN

ingredients

venison
800 g, boned saddle
Oil
2 tbsp
salt
Pepper
freshly ground
Lemon juice
salt juice of 1/2 lemon
cabbage
500 g, pointed, prepared
Cream
0.1 l
butter
1 tbsp
salt
Pepper
Nutmeg
Shallot
2
carrot
1 small
Celery
50 g
Tomato
1 tbsp, puree
Red Wine
3/8 l
venison stock
400 ml (from a jar)
pistachio
100 g, kernels
breadcrumbs
100 g
chervil
4 tbsp, chopped leaves
egg yolks
1
butter
1 tbsp

Preparation

For the vegetables

Wash and shred the cabbage and blanch in boiling, salted water with lemon juice for about 3 minutes.

Drain, refresh in ice-cold water and drain thoroughly.

Heat the butter in a frying pan and gently fry the cabbage for a few minutes, stirring.

Stir in the cream and season to taste with salt, pepper and nutmeg.

For the sauce

Peel and finely chop the shallots, carrot and celery and sweat in oil until soft.

Stir in the tomato puree, deglaze with red wine and boil to reduce by half.

Add the venison stock, boil to reduce slightly then puree and push through a sieve.

Season to taste and keep warm.

Chop the pistachios in an electric food mill.

Add the herbs and breadcrumbs and chop briefly, then the egg yolk and butter and mix well.

Season the meat with salt and pepper, heat the oil and brown the meat on all sides.

Then transfer to a preheated oven (180°) and cook for 8 minutes.

Spread the pistachio mixture on the venison and put under the grill for about 5 minutes to brown the crust.

Slice the venison and serve on warmed plates with the vegetables and the sauce.

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