Venison saddle in a tramezzini coat

Ingredients for 4 servings:

• 400 g venison fillet(s)
• 400 g toast bread (sandwich or tramezzini slices)
• 100 g chicken breast
• 100 g cream
• 100 g mushrooms, fresh
• ½ bunch flat-leaf parsley
• e.g. salt and pepper
• ½ tsp spice mix (Ticino mushroom spice)
• ¼ liter jus (game jus)
• ¼ liter red wine, strong
• 5 cl port wine, red
• 4 juniper berries
• 1 Printe(n) (Aachener), crumbled
• 100 g butter, cold, very finely diced
• e.g. salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Trim the venison saddle and cut into 4 equal pieces. Flatten the tramezzini bread with a rolling pin. Set both aside. Now make the stuffing. To do this, cut the mushrooms into small pieces and fry them briefly in a pan with the finely chopped flat-leaf parsley, seasoning with salt and pepper. Set aside to cool. Finely puree the very cold, diced chicken breast with the cream. Add the cooled mushrooms. Blend everything again until you have a fine, even, and spreadable mixture. Now fry the venison saddle fillet in a hot pan with a little oil for about 10 seconds on each side, remove immediately and set aside. Lay out the rolled out tramezzini slices and spread with the stuffing (allow one slice of tramezzini per person). Place a piece of seared venison saddle fillet on each piece of bread and wrap everything up like a roulade. Chill the rolls for at least 1 hour. Preheat the oven to 200°C. Fry the rolls in a hot pan in clarified butter until the bread is a nice golden yellow. Then place them on the oven rack for 10 minutes. Note: A core temperature probe would be very helpful at this point. Insert it into the center of the thickest piece of meat. After about 10 minutes, the core temperature should reach 60 degrees, and the venison saddle in pastry is done. Alternatively: At a low cooking temperature of 80°C, the meat needs about 1 hour to reach the core temperature. In the meantime, prepare the sauce. Place the game jus, red wine, port wine, and juniper berries in a saucepan. Add the finely crumbled Printe and reduce everything by half. Thicken the sauce with the cold butter pieces.