Walnut and courgette saddle of venison

Name: Walnut and courgette saddle of venison
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Flour; 100 g ground walnuts; 1/2 package Baking Powder; 50 g Dark chocolate; 1 (approx. 150 g) small zucchini; 150 g Carrots; 7-10 Tbsp Cream, grated carrots and chopped walnuts; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
150 g Flour
100 g ground walnuts
1/2 package Baking Powder
50 g Dark chocolate
1 (approx. 150 g) small zucchini
150 g Carrots
7-10 Tbsp Cream, grated carrots and chopped walnuts
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream soft fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, walnuts and baking powder and stir in portions. Chopping chocolate
2
Clean, wash and roughly grate the zucchini and carrots. Squeeze the grater well. Stir the chocolate and grater into the dough
3
Grease the saddle of venison and sprinkle with breadcrumbs. Spread the dough into it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Let it cool down on a cake rack, take it out of the tin. Dust with icing sugar. Decorate as desired with cream dabs, grated carrots and chopped walnuts. Makes about 8 pieces