Deer Strudel

Ingredients

• 200 g Flour
• 0.5 TL salt
• 2 TL vegetable oil
• 1 TL apple cider vinegar
• flour (for working)
• 40 g liquid butter (for brushing)
• 750 g venison back fillet (prepped for cooking)
• Salt
• Pepper (freshly ground)
• 2 EL vegetable oil
• 400 g Mushrooms
• 1 onion
• 1 EL port wine
• 1 EL freshly chopped thyme
• 4 large Swiss chard leaves
• 30 g liquid butter

Instructions

1. 1.

   Mix flour with salt and oil, then add vinegar and 70-80 ml warm water to knead a relatively firm dough using the hand mixer’s dough hook. Knead again on a work surface by hand and cover with a bowl for about 30 minutes.

2. 2.

   Pat the venison dry, season with salt and pepper, and sear in a hot pan with 1 EL hot oil until lightly golden brown all around. Remove and let cool. Clean and dice mushrooms; peel and finely dice onion. Sauté onion in 1 EL oil until translucent, then add mushrooms and steam until liquid evaporates. Add port wine, remove from heat, stir in thyme, season with salt and pepper, and let cool.

3. 3.

   Preheat the oven to 180°C fan.

4. 4.

   Roll out dough on a lightly floured surface and stretch into a large rectangle (about 40x60 cm). Brush with liquid butter. Place Swiss chard leaves on the lower third of one side, leaving a ~5 cm border. Spread about one-third of mushrooms over them, lay the venison on top, cover with remaining mushrooms, and fold tightly in the chard. Fold dough edges over filling and roll into a strudel using the cloth. Lay seam-side down on parchment paper, brush with butter, bake for about 45 minutes until golden brown, brushing with remaining butter midway.

5. 5.

   Remove from oven, rest briefly, slice, and serve.