Venison fillet with pear, potato and cranberry crust

Ingredients for 4 servings:

• 600 g fillet(s) of venison
• 1 tsp spice mix (Wildgewürz Hubertus)
• 8 tbsp oil (peanut oil)
• 125 g mashed potato powder
• 200 ml cream
• 2 tbsp jam (cranberry)
• 2 tbsp jam (pear)
• 1 tbsp sea salt
• 200 g beans (green beans, frozen)
• 100 g bacon, diced
• 100 ml stock (gravy)
• 400 g spaetzle (refrigerated section)
• 50 g mixed herbs (8 herbs, frozen)
• 4 tbsp olive oil, mild

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with bacon beans and herb spaetzle

Add 6 tablespoons of peanut oil to a shallow roasting pan, along with the game spice and sea salt. Mix everything with a whisk. Toss the meat in the oil, coating it evenly with the sea salt and game spice. Sear well on all sides over high heat to seal the surface. Heat a pot with 400 ml of water and immediately remove from the heat. Stir in the mashed potatoes and let them swell. To prevent the mixture from becoming too thick, add the cream and stir well. Now add the jams and fold them in. Spread this mixture evenly over the fillet while it’s still warm. Bake in a preheated oven at 200°C on the middle rack for about 50 minutes. The crust should take on a light golden color – reduce the baking time if necessary; the meat doesn’t need to be cooked through completely. Fry the bacon cubes in a small pan. Add the broad beans to another pan with 2 tablespoons of peanut oil and fry lightly over medium heat. Add the rendered bacon bits and deglaze with the pan juices. The beans should still have a slight bite and not be too soft. Heat the spaetzle in a pan with olive oil. Add the frozen herbs and stir well, perhaps adding a little more salt. Arrange portions on plates and serve immediately.