in Austria, Dessert Recipes

Venison saddle with hazelnuts

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Ingredients for 10 servings:

  • 100 g butter
  • 100 g powdered sugar
  • 3 eggs, the yolks of which
  • 100 g dark chocolate (Velma)
  • 30 g breadcrumbs
  • 2 tbsp rum
  • 100 g hazelnuts, grated
  • 50 g flour, smooth
  • 2 tsp baking powder
  • 8 tbsp milk
  • 3 eggs, the egg whites
  • Butter and flour for the mold

Instructions

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

Moist brown cake

Cream the butter with sugar, egg yolks, and softened chocolate until creamy. Moisten the breadcrumbs with the rum, sift the flour with the baking powder, and beat the egg whites with salt until stiff peaks form. Alternately fold in the breadcrumbs, hazelnuts, flour, milk, and stiff peaks. Pour the mixture into a greased and floured venison loin dish and bake at 140-160°C (increasing heat) on the second rack of the oven for about 55 minutes. Serve with whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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