Cream cheese saddle of venison with apricot and nut filling

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash lemon hot, grate dry and grate peel. Halve the lemon. Squeeze one half. Soak gelatine in cold water. Mix cream cheese, sugar, yoghurt, lemon rind and 1 tablespoon lemon juice until smooth. Squeeze the gelatine and dissolve.

2. 2

   Stir in 2-3 tablespoons of cream cheese mixture. Stir everything into the remaining cream cheese mixture. Put it in a cold place. As soon as the cream starts to gel, whip cream until stiff and fold in. Put 5 apricots aside for decoration. Chop the remaining apricots and knead with 75 g marzipan and 50 g hazelnuts. Form into a roll (approx. 29 cm long) and roll through approx. 30 g hazelnuts. Press on a little bit. Rinse the saddle of venison (length approx. 30 cm) with cold water. Fill in the cream, press in the marzipan roll and cover with the cream. Cover the cream with butter biscuits. Chill for at least 4 hours, preferably overnight.

3. 3

   Press on a little bit. Rinse the saddle of venison (length approx. 30 cm) with cold water. Fill in the cream, press in the marzipan roll and cover with the cream. Cover the cream with butter biscuits. Chill for at least 4 hours, preferably overnight. Sprinkle the saddle of venison alternately with remaining hazelnuts and ground pistachios in diagonal strips. Chop the remaining apricots finely. Decorate saddle of venison with apricots

4. 4

   4 1/4 hours waiting time

Nutrition Facts

KCAL
340 kcal

CARBS
23 g

FATS
24 g

PROTEINS
8 g