Deer Loin with Nut Crust

For the venison loin with nut crust, lightly roast the nuts and then roughly chop them. Cream the soft butter with a mixer or food processor, then add the egg yolks.

Carefully fold the chopped nuts and the grated white bread into the butter, add the kitchen herbs and season well with salt and freshly ground pepper.

Pour the butter mixture into a baking pan lined with parchment paper, chill through in the refrigerator, then freeze (the butter can be sliced thinly when frozen).

Cut the venison loin into eight equal-sized medallions, season with salt and with pepper and sear on both sides in oil and butter in a frying pan.

Add the rosemary and thyme and cook for about five minutes in a preheated oven at 200 °C. Remove the venison medallion from the frying pan and set aside on a plate.

Prepare water and 3 tablespoons lemon juice in a bowl. Clean the salsify well with a brush, peel it and put it immediately into the lemon water to prevent it from turning brown.

Cut the roots into small pieces and boil them in salted water with lemon juice until firm to the bite. Drain and toss in a frying pan with foamed butter and whipped cream. Season with salt, pepper and a pinch of nutmeg and finish with chopped chervil.

Coat the venison medallions with the nut crust and bake for another 4 to 5 minutes using only top heat (250 °C).

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