Marinated Saddle of Venison with Porcini Mushrooms

Have fun preparing this mushroom dish!

One recipe makes 10-12 servings.

Season the saddle of venison fillets with salt, season with pepper and sear in olive oil (1) at high temperature for about 2 min on each side. Cook in the heated oven on the 2nd rack from the bottom at 180 °C (gas mark 2-3, convection oven 160 °C) for about 8-10 min. Remove from the oven and cool.

Clean the mushrooms and cut them into 1 cm thick slices. Roast the walnuts in nut oil (1), turning until golden brown. Drain the cranberries. Chop the parsley.

Stir honey, nut oil, raspberry vinegar (2), 4/5 of the olive oil (2), quince liqueur, salt and pepper to make a salad dressing.

Sauté the men’s rooms’ mushrooms in the remaining hot olive oil (2) over high heat until golden brown on each side, season with salt and season with pepper.

Cut the saddle of venison into very narrow slices with a sharp kitchen knife. Arrange on a platter with the porcini mushrooms, walnuts and cranberries. Sprinkle the parsley on top and drizzle the whole with the salad dressing.

For 12 servings:

Time required approx.: 35 min.

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