Roulade of Saddle of Venison with Brioche Dumplings and Lattichpäckli

For the filling, blend the cooled egg whites, duck liver, diced poulard, salt, pepper in a cutter. Add Porto and cream, blend repeatedly very briefly. Put in a cold place.

Slice the fillet of venison lengthwise to make a flat piece of meat. Salt, spread with a little filling, place the blanched chard leaves on top. Turn the cleaned and chopped porcini mushrooms in the frying pan in a little bit of butter on the other side, form on the leaves. Roll into a roulade, fix with toothpicks. Season the meat with salt and pepper, fry it all around in butter and keep it warm in the frying pan at 65 °C for 15 minutes.

For the sauce, reduce red wine and Porto by half. Add game stock, reduce by half repeatedly. Add pear syrup and thicken with cold butter, do not make more.

For the dumplings, cut the brioche bread into small cubes and fry in butter together with the finely chopped shallots. Cool slightly, mix with herbs and eggs, season. Form dumplings and boil them in salted water until they float on top.

Clean the lettuce and blanch it in one piece in salted water. Drain and drain well. Place on a board so that the leaves are full on top of each other and form a compact rectangle, season. In a pan, render the bacon fat in the butter and drizzle the brown butter (without the bacon fat) over the lettuce. Cut small, firm parcels, bake briefly in the stove.

Cut the roulade in

Related Recipes:

Roulade of Saddle of Venison in Spice Crêpe with Pickled CherriesHave fun preparing this mushroom dish! Put port and liqueur wine in a saucepan and boil until half. Add cherry... Roast Venison with Napkin Dumplings and Red CabbageSeason roast venison (approx. 1 to 1.5 kg) all over with salt, pepper and game spices. In a Reindl oil heat... Lamb Saddle StewardSpinach is not everyone’s cup of tea? With this recipe it is: Skin the saddle of lamb, but leave a... Roulade of Salmon and Sea Bass with Light Mustard Saucespring onions and balsamic aroma For the entrée Nutritional values per person approximately : 247 Kcal, 28 g... Veal Medallions with Bavaria Blue SauceRemove the skin and sinews from the veal fillet and cut 8 immediately large medallions from it. Heat 30 g... Roulade From the ChickenPut the chicken on its back and along the breastbone carefully cut the meat from the bone without damaging the... Saddle of Venison in Hazelnut Crust with Pumpkin BallsSear the parried saddle of venison well on all sides in hot clarified butter. Add two thyme sprigs, rosemary... Egg Rolls with Vegetable FillingTry this delicious cake recipe: Sift the flour into a large enough bowl and mix with water, eggs and salt to... Celery Terrine with Fillet of Venison in Juniper ButterSauté shallots and garlic in butter. Add raw celery, extinguish with white wine. Pour 200 ml of whipping... Baden Ox MeatTip: Ox meat tastes good only when you cook a right piece of it. Besides, there must be enough fat on the...