Venison Fillet with Walnut Crust and Lamb's Lettuce
Venison fillet with walnut crust and lamb's lettuce is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g venison back loin (deboned)
- 2 tbsp oil (for frying)
- 1 fresh rosemary sprig
- salt, black pepper
- 60 g soft butter
- 50 g ground hazelnuts and 50 g ground walnuts
- 100 g lamb's lettuce
- 3 tbsp white wine vinegar
- 2 tbsp lingonberry jam, olive oil and walnut oil
Instructions
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1.
Cut the venison fillet into four equal portions. Heat oil in a pan and sear the meat on both sides over high heat for 2 minutes, adding the rosemary sprig to the fat. Season with salt and pepper. Transfer the meat to an oven‑proof dish and let it cool slightly.
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2.
Blend butter with hazelnuts and walnuts until smooth. Season with salt and pepper. Spread this mixture over the venison pieces. Roast in a preheated oven at 160 °C (gas: level 2–3, fan: 150 °C) for 7–8 minutes to keep it pink before cutting. Let rest for 3–5 minutes.
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3.
Rinse the lamb's lettuce thoroughly, remove stems and drain well, preferably spin dry. Whisk vinegar with lingonberry jam and oil. Season with salt and pepper. Toss the lettuce with the dressing. Slice the venison fillets and serve alongside the salad.
