Venison Fillet with Pasta

Ingredients

• 1 venison fillet (about 650 g, boneless, trimmed)
• 5 juniper berries
• 1 tsp coarsely ground pepper
• 1 tsp dried thyme
• 20 pearl onions
• 20 g butter
• 1 tbsp sugar
• 50 ml veal stock
• a pinch of salt
• 16 chestnuts
• 1 tbsp heavy cream
• Salt
• pepper (ground fresh)
• 125 g flour
• 125 g semolina
• 0.5 tsp Salt
• 2 Eggs
• 1 tbsp oil
• 1 egg (for brushing)

Instructions

1. 1.

   Score the chestnuts crosswise and roast them in a hot oven at 250°C for about 20 minutes until the shells crack, then remove and let cool. Peel the chestnuts thoroughly.

2. 2.

   For the chestnut puree, reheat four chestnuts with a little cream, season with salt and pepper, and blend; set aside the remaining chestnuts.

3. 3.

   Quickly knead dough from the listed ingredients, shape into a ball, cover with a cloth, and rest for 20 minutes.

4. 4.

   On a floured surface roll out the dough thinly or use a pasta machine. Cut the dough into approximately 10 cm triangles, brush lightly with egg and chestnut puree, and roll into cigar shapes.

5. 5.

   For glazed pearl onions, peel the onions. Heat butter in a wide pot, sprinkle sugar and allow to brown slightly. Add the onions, stir until they take color, pour in veal stock, reduce heat, and stir occasionally. After about 15 minutes season with salt and pepper and finish glazing.

6. 6.

   Cut the meat into four equal parts. Crush juniper berries in a mortar and mix with thyme and pepper. Season the meat, cover with cling film, and let rest for about 30 minutes.

7. 7.

   Season the meat and quickly brown it all over in hot butter (keeping the inside slightly pink). Then wrap in foil and let rest.

8. 8.

   Cook the chestnut pasta in plenty of boiling salted water until al dente.

9. 9.

   Reheat the chestnuts briefly.

10. 10.

    For serving, warm the venison fillets again in hot butter, slice diagonally, and plate with chestnut pasta, glazed pearl onions, and chestnuts. Garnish with fried rosemary sprigs if desired.