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.
Stir 2-3 tablespoons of cream cheese mixture into the gelatine. 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. In the meantime 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.
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. Melt the chocolate coating. Form 8 rabbits from the remaining marzipan. Fill chocolate into a freezer bag, cut off a small corner and paint faces on the rabbits. Sprinkle the saddle of venison alternately with remaining hazelnuts and ground pistachios in diagonal strips. Chop the remaining apricots finely. Decorate the saddle of venison with marzipan rabbits, marzipan carrots and apricots
Melt the chocolate coating. Form 8 rabbits from the remaining marzipan. Fill chocolate into a freezer bag, cut off a small corner and paint faces on the rabbits. Sprinkle the saddle of venison alternately with remaining hazelnuts and ground pistachios in diagonal strips. Chop the remaining apricots finely. Decorate the saddle of venison with marzipan rabbits, marzipan carrots and apricots
3 3/4 hours waiting time