Fallow deer fillet with orange crust

Ingredients for 4 servings:

• 2 fallow deer fillets
• Game spice
• 100 g butter, room temperature
• 3 tbsp breadcrumbs
• 1 orange(s), untreated
• 3 juniper berries
• 2 allspice berries
• 5 peppercorns
• ½ tsp coarse sea salt
• 200 ml Game stock
• starch flour

Instructions

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

also with venison fillet, wild boar fillet or boned back fillet

For the crust, first grind the juniper berries, allspice, peppercorns, and salt. Then zest the orange zest with a zester and mix everything with the butter and breadcrumbs. Roll out the mixture between cling film and let it set in the freezer. Season the venison fillet with game spice and gently sear it in a pan. Then place it in a preheated oven at 120°C for 10-15 minutes. Deglaze the pan with game stock and the orange juice. Bring to a boil and thicken with a little dissolved cornstarch. Season again with salt and pepper and a pinch of sugar. Finally, remove the fillet from the oven and set it to the grill function. Take the orange butter from the freezer and cut into suitable strips. Place it on the meat and return it to the grill for a short time.