Deer in puff pastry

Name: Deer in puff pastry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 discs (à 75 g) deep-frozen puff pastry; 4 (175 g each) Venison steaks; 4 TABLESPOONS Oil; 150 g Truffle liver sausage; 2 Eggs (size M); 50 g Pistachio kernels; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Whipped cream; 100 g Lamb's lettuce; 1 small head Lollo bianco; 1 small onion; 3 TABLESPOONS White wine vinegar; 1 pinch Sugar; 1 glass (425 ml) Game Fond; 75 ml Red wine; 100 g red currant jelly; 4 (40 g each; from the glass) Pear halves; 4 TSP Cranberries; 7-10 Tbsp Parsley; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 discs (à 75 g) deep-frozen puff pastry
4 (175 g each) Venison steaks
4 TABLESPOONS Oil
150 g Truffle liver sausage
2 Eggs (size M)
50 g Pistachio kernels
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Whipped cream
100 g Lamb's lettuce
1 small head Lollo bianco
1 small onion
3 TABLESPOONS White wine vinegar
1 pinch Sugar
1 glass (425 ml) Game Fond
75 ml Red wine
100 g red currant jelly
4 (40 g each; from the glass) Pear halves
4 TSP Cranberries
7-10 Tbsp Parsley
baking paper

Directions

1
Place puff pastry slices next to each other and let them thaw at room temperature for about 10 minutes. Rinse meat cold and dab dry with kitchen paper. Heat 2 tablespoons of oil in a frying pan and fry the meat all around.
2
Remove from the pan and let it cool down. Leave the meat in the pan and put it aside. Coarsely chop the pistachios. Mix liver sausage, 1 egg and pistachios. Season to taste with salt and pepper. Dab venison steaks dry with kitchen paper and season with salt and pepper.
3
Spread liver sausage on the tops of the steaks. Place one steak with the upper side on each puff pastry slice. Sprinkle the underside of the steaks with breadcrumbs. Separate the remaining egg. Whisk the egg white with a fork.
4
Brush the edges of the puff pastry slices with egg white and place them in a packet. Press down the edges of the slices. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 25-30 minutes.
5
Whisk the egg yolk and cream. Cut out stars from the remaining puff pastry sheet. Place the puff pastry stars on the baking tray 10 minutes before the end of the baking time. Brush with whisked egg yolk.
6
In the meantime, clean and wash the salad and drain well on a sieve. Peel and finely chop the onion. Mix vinegar and onion. Season to taste with salt, pepper and sugar. Mix salad and vinaigrette carefully.
7
Re-heat the meat in the pan, deglaze with game stock and red wine, add jelly and let it boil down at low heat for 6-8 minutes. Season to taste with salt and pepper. Arrange one steak, salad, sauce and one pear half each with a teaspoon of cranberries on a plate.
8
Serve garnished as desired with parsley and puff pastry stars.