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Crépinette of saddle of venison

Crépinette of saddle of venison

Venison medallions with venison farce in a crépe coating served with finger noodles.

To be recreated by our chef Florian Egli at the Romantik Hotel zur Post in Fürstenfeldbruck.

Ingredients

Crépinette of saddle of venison

  • Saddle of venison
  • Herb pancakes (see below)
  • Wild cranberry farce (see below)
  • Salt
  • Pepper

Herb pancakes

  • 80 g flour
  • 120 g milk
  • 3 eggs
  • 2 stalks parsley
  • 1 small bunch of chives
  • 1 sprig rosemary
  • 1 sprig thyme

Wild Cranberry Farce

  • 200 g game meat
  • 75 g cream
  • 5 g salt
  • 1 pinch of pepper
  • 2 egg white
  • 20 g boiled down cranberries

Finger noodles

  • 900 g washed potatoes
  • 120 g flour
  • 1 pinch of salt
  • 2 egg yolk
  • 1 Egg
  • Butter

Instructions

  1. 1.

    Crépinette of saddle of venison

    Remove the saddle of venison from the bone, parcel it and portion it into pieces.
    Then take the herb pancakes and spread with the wild cranberry farce.
    Season the portioned saddle of venison with salt and pepper and place on the pancake.
    Carefully roll up, cut off the overhanging pancake and wrap the "roulade" in aluminium foil.
    Place in the preheated oven until a core temperature of 48°c is reached.
    Leave to rest for 2-3 minutes and then slice and serve.
  2. 2.

    Herb pancakes

    Put the flour in a bowl. Add the eggs, salt and milk and whisk until a smooth batter is formed.
    Wash the herbs. Remove the leaves from the stems, chop them and add to the batter.
    Heat the oil in a pan and fry thin golden brown pancakes.
  3. 3.

    Wild Cranberry Farce

    Parry the venison so that there are no tendons left and cut into small cubes.
    Put the game meat, salt and pepper into a table cutter and chop.
    Then add the rest of the ingredients and chop until you have a homogenous mixture.
    Then pass the mixture through a sieve.
    Alternatively, simply buy a game farce from the butcher.
  4. 4.

    Finger noodles

    Boil the potatoes until they are soft, then spread them out on a tray and let them steam.
    Then press the potatoes through a potato ricer into a bowl.
    Add the flour, egg yolk, egg and salt and knead well.
    Now roll out the potato dough into two rolls about 3 cm thick on a floured work surface. Cut into slices about one centimetre wide and form finger-shaped noodles about 7 cm long.
    Then cook the finger noodles in boiling salted water for approx. 8 min.
    Fry the finger noodles in a pan with butter until golden brown and then serve.

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