Battered Stuffed Venison

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Battered Stuffed Venison
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Health Score:
7,5 / 10
Difficulty:
advanced
Difficulty
Preparation:
2 h. 40 min.
Preparation

Ingredients

for
4
For the filling
1 Apple
½ lemon (juice)
2 Tbsps chopped Walnut
For the venison
1 Venison fillet
Juniper berries (freshly ground)
salt
fresh cracked black peppers
2 Tbsps Walnut oil
1 Tbsp cornstarch
1 Tbsp thyme
vegetable oil (for frying)
For the batter
4 egg yolks
125 grams Pastry flour
125 grams cornstarch
8 Tbsps gin
Juniper berries (freshly ground)
salt
For the chutney
250 grams Elderberry
10 grams salt
60 grams sugar
1 shallot
2 garlic cloves
2 Tbsps honey
1 Tbsp chopped ginger
1 Lime (zest)
8 Tbsps white balsamic vinegar
chili peppers (freshly ground)
1 Tbsp cornstarch
Frisée
Chervil
How healthy are the main ingredients?
ElderberrysugarWalnuthoneyWalnut oilginger

Preparation steps

1.

For the chutney, rinse the elderberries and mix with salt and sugar. Cover and let sit overnight (minimum 2 hours).

2.

Peel the shallot and the garlic cloves, and finely chop. Heat the honey in a pan until frothy. Add the shallot, garlic and ginger and cook. Cut the lime peel into thin strips and add. Sauté and deglaze with vinegar. Boil down briefly. Add the elderberries and leave to simmer. Season with chile, salt, and sugar. Mix the cornstarch in cold water and add to the chutney to thicken. Let cool until lukewarm.

3.

For the filling, peel the apple, core, and grate. Mix with lemon juice and walnuts. Trim venison fillet of skin and sinewy pieces. Cut into 3 cm (approximately 1 inch) slices, pat flat and cut a pocket in the center. Fill with the apple mixture. Season with juniper, salt, and pepper and marinate with walnut oil, cornstarch, and thyme.

4.

For the batter, mix together all the ingredients with about 400 ml (approximately 1 1/2 cups) of water in a bowl and mix with a hand blender. The dough should be thick. Dip the stuffed medallions in the batter. Heat the oil and fry medallions about 5 minutes until golden brown. Drain on a paper towel.

5.

To serve, cut the venison medallions, place on plates on top of the chutney and garnish with fresh chervil and frisee lettuce.