Saddle of Venison with Pistachios




Rating: 3.00 / 5.00 (6 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:












To decorate:




Instructions:

Put the soft fat into a suitable bowl. Add the eggs, sugar, cornstarch, flour and baking powder and mix well with a mixer on the highest setting for about 2 minutes.

Take about 5 tbsp of the dough and stir in the pistachios. Divide the remaining batter in half.

Melt instant coffee in hot milk and stir into one half of the dough together with the cocoa.

Fill the dark dough into a well-greased loin pan (30 cm long). Smooth down the long sides to form a bulge. Evenly distribute pistachio dough evenly in the dough cavity. Pour the light dough on top and smooth it out.

Bake the saddle of venison in a heated oven at 175 to 200 °C (gas mark 2 to 3) for 60 to 70 minutes. Now remove the cake from the pan, turn out onto a cooling rack and cool. For the icing, pour the chocolate icing into a cup and heat in a bain-marie until it is viscous. Cover saddle of venison with chocolate icing and sprinkle with ground pistachios.

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