INGREDIENTS

600 g saddle of venison (cut into medallions)
100 g mixed nuts (chopped)
50 g butter
1 egg
600 g pumpkin (Hokkaido or Butternut)
400 g floury potatoes
100 ml cream
200 g green beans
100 g bacon (thinly sliced)
salt, pepper, nutmeg, fresh herbs

Instructions

step 1

Prepare the saddle of venison
Cut the saddle of venison into medallions, season with salt and pepper. Sear on both sides in a hot pan so that the meat remains juicy on the inside. Then place the medallions on a baking tray lined with baking paper.

step 2

Nut crust
Mix the chopped nuts with the soft butter and an egg. Spread this mixture over the fried saddle of venison medallions and bake in a preheated oven at 180 °C for about 10–12 minutes until the crust is golden brown and crispy.

step 3

Pumpkin purée
Peel and deseed the pumpkin, then cut into cubes. Cook the pumpkin cubes in boiling water or vegetable stock until soft, drain and puree with cream. Season with salt, pepper and nutmeg to taste.

step 4

Mashed potatoes
Peel the potatoes, boil them in salted water until they are soft. Then drain them and mash them finely with a potato masher or fork. Add butter and a little cream and season with salt and nutmeg.

step 5

Bacon-wrapped beans
Blanch the green beans, plunge them into iced water and wrap them in bacon slices. Fry the wrapped beans in a hot pan until the bacon is crispy and golden brown.

step 6

Serving suggestion
This dish is elegant when served with venison saddle with crispy nut crust, velvety pumpkin puree, fluffy mashed potatoes and crispy bacon-wrapped beans. Garnish with fresh herbs.