Saddle of Venison in Hazelnut Crust with Pumpkin Balls

Sear the parried saddle of venison well on all sides in hot clarified butter. Add two thyme sprigs, rosemary, halved shallot and two crushed juniper berries, season with salt and pepper. Place in the oven preheated to 130 °C for about 10 minutes, turning occasionally if necessary. Then remove and let rest. Deglaze the gravy with a strong red wine and let it reduce. Add beef broth, strain and thicken with cold butter. For the crust: beat butter until fluffy. Add 1 egg yolk, a finely ground juniper berry and a chopped sprig of thyme and beat well. Roast hazelnuts in a pan without fat until golden brown, let cool and stir into the butter mixture with the white bread crumbs. Season to taste with salt and pepper. Place the hazelnut mixture in a cut open freezer bag and flatten between the bag halves. Then place in the refrigerator and allow to firm up. Then peel off one half of the bag, place it on the saddle of venison, peel off the second side of the foil and press the crust down lightly. Bake under a salamander (gratin oven) or in a high top heat oven for about 3 minutes, until the crust turns a golden brown color.For the caramelized pumpkin balls: put 50 g of sugar in a pan and stir until light brown. Deglaze with maple syrup and add 20 g butter. Now fill this with the whipped cream and vegetable stock and briefly

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