Venison saddle with cheesecake and smoked trout mayonnaise

Ingredients for 5 servings:

• 400 g mixed cheese (Camembert, Münster, mountain cheese)
• 150 ml cream
• 100 g potatoes, boiled, finely grated
• 4 eggs
• 1 spring onion(s)
• 1 pack of puff pastry
• salt and pepper
• Pulses for blind baking
• 1 trout fillet(s), smoked
• 1 egg yolk
• 1 tsp mustard
• 1 tbsp Balsamic vinegar bianco
• 80 ml rapeseed oil
• salt and pepper
• lemon juice
• 450 g venison loin
• Clarified butter
• salt and pepper

Instructions

Working time approx. 55 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

from the show “The Perfect Dinner” on VOX from 20.09.22

For the cheesecake, heat the cheese and cream in a saucepan. Finely chop the green part of the spring onion and add it to the cheese and cream sauce along with the grated potatoes and eggs. Season with salt and pepper. Line a springform pan with the puff pastry. Place the baking paper on top and fill the paper with the pulses. Pre-bake in the oven at 220°C (top/bottom heat) for about 8 minutes. Remove the pan from the oven and remove the pulses and baking paper. Then pour in the cheese mixture and bake the cake for another 20 minutes. Remove from the oven and let rest briefly before slicing. For the mayonnaise, place the ingredients in the order listed in a tall container and use a hand blender to make a mayonnaise. Cut the venison saddle into 5 evenly sized pieces. Season with salt and pepper. Heat the clarified butter in a roasting pan and then sear the venison saddle evenly for a maximum of 4 minutes. Then remove from the heat and let rest in the warm roasting pan for 20 minutes. Johanna prepared this recipe as a main course on the show “The Perfect Dinner” – Day 2 from Baden-Baden – on Tuesday, September 20, 2022.