Venison steak in puff pastry

Name: Venison steak in puff pastry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 5 discs (à approx. 60 g) frozen puff pastry; 4 Venison steaks (approx. 150 g each); 1-2 TABLESPOONS oil, salt, white pepper; 25-30 g Pistachio kernels; 150 g Truffle liver sausage; 2 Eggs (Gr. M); 1-2 TABLESPOONS Breadcrumbs; 1 glass (400 ml) Game Fund; 5-7 tablespoons (75 ml) Red wine; 75-100 g Currant Jelly; 3-4 Tsp Cranberries (glass); 4 Pear halves (a. d. can); baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

5 discs (à approx. 60 g) frozen puff pastry
4 Venison steaks (approx. 150 g each)
1-2 TABLESPOONS oil, salt, white pepper
25-30 g Pistachio kernels
150 g Truffle liver sausage
2 Eggs (Gr. M)
1-2 TABLESPOONS Breadcrumbs
1 glass (400 ml) Game Fund
5-7 tablespoons (75 ml) Red wine
75-100 g Currant Jelly
3-4 Tsp Cranberries (glass)
4 Pear halves (a. d. can)
baking paper

Directions

1
Defrost the dough. Wash steaks, pat dry. Heat oil. Brown the steaks in it all around. Season with salt and pepper. Take them out and let them cool down. Keep the roasting set
2
Coarsely chop the pistachios. Mix with liverwurst and 1 egg. Season with salt and pepper
3
Separate 1 egg. Roll out 4 pastry sheets about 14 x 18 cm. Sprinkle thinly with breadcrumbs and place 1 steak on each. Spread sausage farce around it. Spread the edges of the dough with egg white, beat over the filling and press on. Brush with egg yolk. Place on a baking tray covered with baking paper. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 15-20 minutes
4
Cut out small stars from the rest of the dough and brush with egg yolk. Bake for about 10 minutes
5
Heat the frying medium. Stir in stock, wine and jelly. Reduce for 6-8 minutes and season to taste. Pour cranberries into the pears. Arrange steaks with sauce and pears. Drink: dry red wine, for example a Californian v. Gallo