Hazelnut and carrot saddle of venison

Name: Hazelnut and carrot saddle of venison
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 250 g Carrots; 125 g Butter or margarine; 100 g Sugar; 7-10 Tbsp Salt; 2 packages Bourbon vanilla sugar; 3 Eggs (size M); 150 g Flour; 100 g ground hazelnuts; 1/2 package Baking Powder; 50 g Rasp chocolate "whole milk; 150 g Whipped cream; 7-10 Tbsp Hazelnut flakes and brittle; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

250 g Carrots
125 g Butter or margarine
100 g Sugar
7-10 Tbsp Salt
2 packages Bourbon vanilla sugar
3 Eggs (size M)
150 g Flour
100 g ground hazelnuts
1/2 package Baking Powder
50 g Rasp chocolate "whole milk
150 g Whipped cream
7-10 Tbsp Hazelnut flakes and brittle
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean, peel, wash and roughly grate the carrots. Cream fat, sugar, salt and 1 packet of vanilla sugar for about 5 minutes. Stir in eggs one at a time. Mix flour, hazelnuts and baking powder, add and stir. Fold in carrots and chocolate. Put the dough into a greased, breadcrumbed saddle of venison dish (1 litre capacity; 30 cm length) and smooth it down.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove and let rest on a cake rack for about 10 minutes. Carefully turn the cake over and let it cool down completely. Whip the cream and 1 packet of vanilla sugar until stiff and place in a piping bag with a star-shaped spout. Pipe on the saddle of venison and serve sprinkled with hazelnut leaves and brittle
3
Waiting time approx. 1 hour