Venison Fillet with Walnut Crust and Corn Salad

0
Average: 0 (0 votes)
(0 votes)
Venison Fillet with Walnut Crust and Corn Salad
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
594
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories594 kcal(28 %)
Protein40.5 g(41 %)
Fat44.9 g(39 %)
Carbohydrates8 g(5 %)

Ingredients

for
4
Ingredients
500 grams
2 tablespoons
Vegetable oil (for cooking)
1
Salt and black pepper
60 grams
softened Butter
50 grams ground hazelnuts and Walnuts
100 grams
3 tablespoons
2 tablespoons each cranberry jam from the jar, olive and walnut oil

Preparation steps

1.

Cut venison fillet into four equal portions. Heat oil with the rosemary sprig in a pan. Cook the venison fillets on both sides over high heat for 2 minutes. Season meat with salt and pepper. Place meat in a baking dish. Allow to cool slightly.

2.

Knead butter with hazelnuts and walnuts until smooth. Season with salt and pepper. Spread on the venison pieces. Roast in preheated 160°C (approximately 325°F) oven for 7 to 8 minutes for pink meat. Let stand 3 to 5 minutes before slicing.

3.

Rinse lettuce thoroughly and spin dry. Whisk vinegar with cranberry jam and the oils. Season with salt and pepper. Toss lettuce with the dressing. Slice venison fillets and serve with the salad.