Main dishes

Saddle of venison with mozzarella crust and green asparagus

Name: Saddle of venison with mozzarella crust and green asparagus
Ingredients: • 1 saddle of venison; • 250 g butter; • 125 g Parmesan; • 125 g toast bread, diced; • 3 egg yolks; • 100 g mozzarella, diced; • 1 bunch of green asparagus; • 2 pears; • 50 g brown sugar; • 50 ml water; • Salt, pepper, rosemary, cinnamon, cloves

90 min

Difficult

For 4 people

Tender saddle of venison with a savory crust, served with cinnamon-spiced pears and buttered green asparagus – a festive game dish for special occasions, refined and well balanced.

Here’s what you need:

• 1 saddle of venison
• 250 g butter
• 125 g Parmesan
• 125 g toast bread, diced
• 3 egg yolks
• 100 g mozzarella, diced
• 1 bunch of green asparagus
• 2 pears
• 50 g brown sugar
• 50 ml water
• Salt, pepper, rosemary, cinnamon, cloves

Let’s go

Preparation

For the crust, whip the butter in a food processor until light and fluffy.
Stir in the toast bread, mozzarella, and Parmesan, then add the chopped rosemary and 3 egg yolks.
Roll the mixture in cling film and refrigerate for 30 minutes.
Meanwhile, sear the saddle of venison on high heat and season.
Slice the crust into 0.5 cm thick pieces and place on top of the well-seared venison.
Preheat the oven to 200°C and cook the meat for about 7–10 minutes, depending on the desired doneness.
Cut the pears into wedges.
Bring the sugar and water to a boil, add cinnamon and cloves, and pour over the pears.
Let the prepared pears infuse, covered, for 15 minutes.
Boil the green asparagus in salted water for 5 minutes, then sauté in butter and serve together with the pears and the sliced venison.