Shallotti's saddle of venison with pea puree and onion confit

Ingredients for 3 servings:

• 180 g red onion confit, classic
• 500 g venison loin
• 500 g peas, frozen
• 1 onion(s)
• 50 g cream cheese
• 1 tbsp rapeseed oil
• 100 ml vegetable stock
• 2 tbsp lemon juice
• salt and pepper
• Garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

NT-cooked venison loin

Preheat the oven to 80°C fan/convection oven. Place a roasting platter for the venison saddle in the oven. Clean the saddle of venison, season with salt and pepper, and sear it on all sides in a little oil. Place it on the roasting platter and cook in the oven at 80°C fan/convection oven for 30 minutes. Cook the peas with finely chopped onions in 100 ml vegetable stock for about 5-7 minutes until al dente. Purée the peas with a little cooking water, garlic, and cream cheese in a blender and season with lemon juice, salt, and pepper. Arrange the pea purée on a plate, slice the saddle of venison, arrange it on top, and garnish with confit onions. Gourmet tip: The next day, the leftovers make a great sandwich with fresh brown bread, steamed pumpkin wedges, wild garlic pesto, and confit onions.