for 4 person

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

How it's done

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.

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