Venison in Filo Pastry (Papillote)

Ingredients

• 240 g venison back fillet (pre‑cooked)
• Salt
• pepper (ground)
• vegetable oil
• 2 sheets filo pastry (30x30 cm each)
• 60 g melted butter
• 6 small porcini mushrooms
• 1 chicory
• 1 Garlic clove
• chervil (for garnish)
• wild game jus (for garnish)

Instructions

1. 1.

   Preheat the oven to 220°C with top and bottom heat.

2. 2.

   Wash, pat dry, trim, salt, pepper the meat and sear it in a hot pan with oil on all sides.

3. 3.

   Lay out the filo pastry, brush with butter and stack two sheets. Cut into four equal squares (about 15x15 cm). Divide the meat into four pieces and place one piece on each square. Fold the corners toward the center, press together and seal tightly.

4. 4.

   Place on a baking sheet lined with parchment paper, drizzle with remaining butter and bake in the preheated oven until golden yellow.

5. 5.

   Meanwhile, clean the mushrooms and slice them lengthwise into thin strips. Wash the chicory, separate the leaves and sauté them in melted butter in a pan. Sauté the mushrooms with a pressed garlic clove in another pan with oil, salt, pepper; arrange the chicory leaves star‑shaped on a plate and place one filo packet in the center. Garnish with chervil leaves and wild game jus before serving.