Saddle of venison

Name: Saddle of venison
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 100 g Butter or margarine; 100 g Dark chocolate; 4 Eggs (size M); 1 pinch Salt; 100 g Sugar; 75 g Flour; 1 TEASPOON Baking Powder; 100 g crushed almonds; 1 TEASPOON Cocoa powder; 200 g Whole milk couverture; 30 g Almond slivers; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

100 g Butter or margarine
100 g Dark chocolate
4 Eggs (size M)
1 pinch Salt
100 g Sugar
75 g Flour
1 TEASPOON Baking Powder
100 g crushed almonds
1 TEASPOON Cocoa powder
200 g Whole milk couverture
30 g Almond slivers
7-10 Tbsp Fat and breadcrumbs

Directions

1
Melt the fat, let it cool down a little. Grate chocolate finely. Beat the eggs and salt with the whisk of the hand mixer for about 5 minutes until frothy. Gradually add sugar. Mix flour, baking powder, almonds, cocoa and chocolate and fold in carefully.
2
Fold in melted fat. Grease the saddle of venison (30 cm long) well and sprinkle with breadcrumbs. Fill in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Let the saddle of venison rest in the pan for 5 minutes. Turn out of the pan and let cool down. Coarsely chop the chocolate coating and carefully melt over a hot water bath. Lard the cake with almond slivers. Cover the saddle of venison evenly with the chocolate coating.
3
Let the saddle of venison rest in the pan for 5 minutes. Turn out of the pan and let cool down. Coarsely chop the chocolate coating and carefully melt over a hot water bath. Lard the cake with almond slivers. Cover the saddle of venison evenly with the chocolate coating. Leave to dry