Venison loin with herb and mustard crust

Ingredients for 4 servings:

• 800 g venison loin
• salt and pepper
• 2 tbsp Dijon mustard
• 2 tbsp oil for frying
• 250 ml Game stock
• 2 tbsp crème fraîche
• 2 tbsp cranberries, from the jar
• 1 egg white
• 2 tbsp mustard, sweet
• 50 g hazelnuts, or almonds
• n. B. herbs, e.g. parsley, thyme
• 1 garlic clove(s)
• 2 tbsp breadcrumbs

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 6 minutes; Total time approx. 3 hours 6 minutes

also for deer

Preheat the oven to 80°C (top/bottom heat). Season the meat with salt and pepper and spread a thin layer of Dijon mustard. Heat the oil in a pan. Sear the meat on all sides. Then place the saddle of venison in a casserole dish and place in the oven. Let the meat cook for about 2 hours. If you have a meat thermometer, you can of course use it and set the internal temperature at 65-68°C. Deglaze the pan juices with game stock and reduce by about half. Add the crème fraîche and simmer until creamy. Season the sauce with cranberries and set aside. If needed, simply reheat them briefly. Just before the meat is cooked, toast the nuts in another pan until fragrant. Be careful not to burn them. Roughly chop the nuts and mix with the finely chopped herbs. Also add the finely chopped garlic. Beat the egg whites until stiff and fold in the nuts, herbs, breadcrumbs, garlic, and sweet mustard. Season the mixture with salt and pepper. When the time is up, remove the venison loin from the oven and increase the temperature to 220°C. While the oven is heating up, carefully spread the herb and mustard cream over the loin, pressing it down lightly with your hands. Then turn on the grill in the oven. Return the loin, crust on, to the oven and grill for about 5-6 minutes. When the crust is nice and crispy, remove the venison loin from the oven and cut into nice slices. Add the sauce and enjoy. Serve with potato gratin, spaetzle, or dumplings—whatever you prefer.