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EatSmarter exclusive recipe

Herb and Nut Crusted Venison

with Pumpkin Purée
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Herb and Nut Crusted Venison

Herb and Nut Crusted Venison - A noble combination for special occasions: Buttery fillets with a fine garnish

Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
637
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie637 kcal(30 %)
Protein56 g(57 %)
Fat31 g(27 %)
Carbohydrates29 g(19 %)
Sugar added5 g(20 %)
Roughage3.5 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.9 μg(5 %)
Vitamin E8.5 mg(71 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin12.6 mg(105 %)
Vitamin B₆0.5 mg(36 %)
Folate55 μg(18 %)
Pantothenic acid2 mg(33 %)
Biotin13.1 μg(29 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C15 mg(16 %)
Potassium1,169 mg(29 %)
Calcium157 mg(16 %)
Magnesium106 mg(35 %)
Iron8.2 mg(55 %)
Iodine8 μg(4 %)
Zinc6.2 mg(78 %)
Saturated fatty acids6.9 g
Uric acid267 mg
Cholesterol263 mg
Development of this recipe:

Ingredients

for
4
Ingredients
2
8 sprigs
2 sprigs
2 ounces
2 ounces
4 tablespoons
black Pepper
1
Pumpkin (about 500 grams)
2 tablespoons
4
Venison fillets (about 160 grams)
1
1 piece
Celery root (about 100 grams)
2
small Onions (or 1/2 onion, about 100 grams)
1 tablespoon
¾ cup
Red wine (or game stock)
1 ¼ cups
Game stock (from a jar)
1 ounce
3 ounces
Italian Mostarda (from a jar)
½ cup
1 teaspoon
Preparation

Kitchen utensils

2 Pots, 1 Skillet, 2 Baking sheets, 1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Whisk, 1 Rolling pin, 1 Hand mixer, 1 Plastic wrap, 1 Immersion blender

Preparation steps

1.
Herb and Nut Crusted Venison preparation step 1

Separate eggs (save whites for another use). Rinse thyme and parsley and shake dry. Pluck leaves from 4 sprigs of thyme and all of the parsley and finely chop. Chop hazelnuts.

2.
Herb and Nut Crusted Venison preparation step 2

Using a hand mixer, beat margarine and 1 pinch of salt in a bowl until fluffy.

3.
Herb and Nut Crusted Venison preparation step 3

Add yolks to margarine and stir to combine. Fold in herbs, nuts and breadcrumbs. Season with pepper.

4.
Herb and Nut Crusted Venison preparation step 4

Pour the mixture on a piece of plastic wrap. Cover with another piece of plastic wrap and then flatten. With a rolling pin, roll out thinly to 3 mm (approximately 1/8 inches) and refrigerate for about 30 minutes, until the mixture is firm enough to cut.

5.
Herb and Nut Crusted Venison preparation step 5

Peel and core pumpkin. Cut into 1 cm (approximately 1/2-inch) pieces. Mix pumpkin with a little salt and 1 tablespoon oil on a baking sheet. Bake on the middle rack in a preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400° F/convection 350°F) for 35-40 minutes.

6.
Herb and Nut Crusted Venison preparation step 6

Trim venison fillets of fat and connective tissue and reserve (they are needed later). Rinse fillets and pat dry. Peel carrot, celery root and onion and cut into 5mm (approximately 1/4-inch) cubes.

7.
Herb and Nut Crusted Venison preparation step 7

Heat the remaining oil in a pan. Season the meat with salt and pepper and quickly sear on each side, then place on a baking sheet.

8.
Herb and Nut Crusted Venison preparation step 8

Add the meat trimmings, carrots, onions and celery to the pan and cook for 5-6 minutes while stirring continuously. Add tomato paste and deglaze with red wine. Place everything in a pot. Bring to a boil and cook until liquid is reduced by 2/3.

9.
Herb and Nut Crusted Venison preparation step 9

Add stock and boil to reduce by 2/3. Strain the sauce through a fine sieve, season with salt and pepper, and set aside.

10.
Herb and Nut Crusted Venison preparation step 10

Crumble amaretto cookies. Drain mostarda, reserving 1 tablespoon of the syrup. Chop mostarda pieces. Place the roasted pumpkin in a pot and cover with aluminum foil to keep warm.

11.
Herb and Nut Crusted Venison preparation step 11

Roast venison on the middle rack in a preheated oven at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for 15 minutes. Remove and let rest 10 minutes (Add any meat juices to the sauce).

12.
Herb and Nut Crusted Venison preparation step 12

Remove the well-chilled margarine mixture from the refrigerator and cut into 4 pieces about the size of the venison fillets. Place margarine pieces on the meat and broil on the middle rack for 4-5 minutes.

13.
Herb and Nut Crusted Venison preparation step 13

Combine cornstarch with a little cold water and stir until smooth. Add cornstarch slurry to sauce. Bring the sauce to a boil. Heat the milk.

14.
Herb and Nut Crusted Venison preparation step 14

Add hot milk, mostarda and amaretto cookies to pumpkin. Purée pumpkin with an immersion blender. Season with salt and pepper. Serve meat with pumpkin purée and sauce. Garnish with remaining thyme.