Venison saddle with walnut crust and cubeb pepper sauce

Ingredients for 2 servings:

• 2 tbsp walnuts, roasted and chopped
• 1 tbsp butter, soft
• 1 tbsp breadcrumbs
• salt and pepper
• cling film
• 300 g fillet(s) (venison fillet)
• Game spice
• salt and pepper
• 200 ml Game stock
• 1 tbsp, leveled cubeb pepper
• 1 tbsp, sat. forest honey
• Salt
• 1 tbsp butter, cold, diced, or dark sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with sesame dumplings

For the nut crust, mix the softened butter with the chopped nuts, breadcrumbs, and spices. Flatten between cling film to the size of the venison saddle and place in the freezer to set the crust. Season the venison saddle with the spices and gently sear on all sides in a little oil. Then cook in the oven at 135°C for about 10 minutes. Then remove. Set the oven to either fan/grill or 225°C. Cover the venison saddle with the nut crust and gratinate in the oven for about 7-10 minutes, until the crust is lightly browned. Meanwhile, for the sauce, bring the game stock to a boil with the pepper and honey. Season with salt. Now thicken with either the cold butter or a little dark sauce thickener. Served with sesame dumplings.