Fillet of Venison with Pumpernickel Sauce – *

Try this delicious cake recipe:

(*)and cranberry crêpes.

For the crêpe batter, separate the egg. Mix flour with milk, salt, egg yolk, pepper and nutmeg until smooth and swell for twenty minutes.

Remove all skin and sinews from the venison fillet, cut the fillet (weighing about 450g) into two pieces.

Boil the game stock with juniper berries and gingerbread spices to half. Add the pumpernickel and prune cubes to the game stock and simmer for two minutes. Finely mash the sauce and strain through a fine sieve.

Season venison fillets with salt and pepper and roast in a little hot clarified butter for six minutes on all sides over medium heat.

Remove fillets from roasting pan, wrap tightly in aluminum foil and let rest for twelve minutes.

Blanch Brussels sprouts in salted water for ten min.

Whip egg whites until stiff and fold into crêpe batter. Brush a coated frying pan with the remaining clarified butter and heat. Bake the crêpes in portions, three per person. Put a tablespoon of batter in each pan, form into a crêpe and bake over medium heat for two minutes. Next, spread the cranberries and hazelnuts evenly on the crêpes and bake under the broiler or at high heat without turning to the other side on the second rack from the top in four minutes.

Heat the sauce. Cut each lung roast into eight slices and serve with Brussels sprouts, crêpes and sauce.

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