Venison entrecôte with a nut crust

Venison entrecôte with a nut crust

Total: 50 min. | Active: 35 min.
gluten-free
Nutritional value / person: 782 kcal
, Fat: 61 g
, Carbohydrate: 7 g
, Protein: 47 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

2 tbsp olive oil
600 g venison entrecôte
½ tsp salt
a little pepper

Crust

50 g unsalted, shelled pistachios
50 g walnut kernels
50 g pumpkin seeds
1 bunch flat-leaf parsley
1 garlic clove
80 g butter, soft
¼ tsp salt
a little pepper

Mushroom sauce

200 g chanterelles
1 shallot
1 garlic clove
2 sprig rosemary
1 tbsp olive oil
½ dl white wine
2 dl single cream for sauces
½ tsp sweet paprika
¼ tsp chilli flakes
½ tsp salt
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How it's done

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Meat

Cut the meat into 4 pieces. Heat the oil in a frying pan. Season the meat, brown for approx. 2 mins. on each side. Place the meat on a baking tray lined with baking paper, wipe away the cooking fat, set aside the pan.

Crust

Finely chop the pistachios, walnuts and pumpkin seeds, place in a bowl. Finely chop the parsley, add, mince in the garlic.

Add the butter, season, mix.

Quarter the mixture, shape into compact parcels, place on top of the meat, press down gently.

To roast in the oven

Approx. 15 mins. in the upper half of an oven preheated to 160°C.

Mushroom sauce

Cut the mushrooms in half or into quarters, depending on size. Peel and finely chop the shallot and garlic. Finely chop the rosemary.

Heat the oil in the same pan. Add the shallot, garlic, chanterelles and rosemary, sauté for approx. 10 mins. Pour in the wine and reduce to half the amount. Pour in the single cream, bring to the boil, season.

To serve

Remove the meat from the oven, serve with the mushroom sauce.

Good to know
Serve with: Spaetzle and red cabbage

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