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Venison entrecôte with a nut crust
35 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 782
  • Fat about 61g
  • Carbohydrates about 7g
  • Protein about 47g
This is needed
This is needed for 4 people
  • 600 g venison entrecôte
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • 50 g unsalted, shelled pistachios
  • 50 g walnut kernels
  • 1 bunch flat-leaf parsley
  • 50 g pumpkin seeds
  • 1 garlic clove
  • 80 g butter, soft
  • 0.25 tsp salt
  • a little pepper
Mushroom sauce
  • 200 g chanterelles
  • 1 garlic clove
  • 1 shallot
  • 2 sprigs rosemary
  • 0.5 dl white wine
  • 1 tbsp olive oil
  • 2 dl single cream for sauces
  • 0.25 tsp chilli flakes
  • 0.5 tsp sweet paprika
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
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.
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.