Venison with Balsamic Sauce

Ingredients

• 8 slices sandwich bread
• 400 g cream cheese (double curd level)
• 200 g goat cheese (cream cheese)
• 200 g chocolate (70% cocoa content)
• pepper (finely ground)
• 600 g venison back fillet (cut into 4 equal pieces)
• 8 thin slices Parma ham
• 1 bundle sage
• Salt
• Pepper
• 2 tbsp oil
• 100 g butter
• 60 ml balsamic vinegar
• 8 lychees
• 0.5 red bell pepper
• 50 g sugar snap peas
• 4 thin slices Parma ham
• chives stalks
• sage leaf

Instructions

1. 1.

   Place the sandwich slices on a baking tray and bake in the oven at 200°C until golden brown. Melt the chocolate over a double boiler, let it cool slightly, then stir in 200 g cream cheese until smooth; season with pepper. Mix the goat cheese with the remaining cream cheese. Layer the sandwich slices alternately with the goat‑cream mixture and the chocolate‑cream mixture in a small square baking dish, finishing with a chocolate layer on top; chill. Arrange the Parma ham slices for garnish on a board and dry them in the oven at 60°C.

2. 2.

   Season the venison fillets with salt and pepper. Wash the sage, shake off excess moisture, and pluck the leaves. Place two overlapping ham slices side by side, top with some sage leaves, wrap one venison fillet around them, and secure with a toothpick. Repeat with the remaining fillets. Quickly sear the fillets in oil, wrap in foil, and bake at 140°C for about 20 minutes. For the sauce, combine balsamic vinegar and butter in a pot and reduce slightly while stirring occasionally. Blanch the sugar snap peas in boiling salted water; peel and slice the red bell pepper into fine strips. Trim the tips off the lychees with a sharp knife to reveal the core. Cut the sandwich into four pieces and arrange on gourmet plates. Remove the fillets from the oven, halve them, and serve over the sandwich with sage garnish, pouring sauce over. Garnish everything with lychees, sugar snap peas, bell pepper strips, Parma ham, and chives before serving.