Fillet of Venison in Puff Pastry

A great pasta dish for any occasion:

1. clean mushrooms and cut into fine cubes. Finely dice shallots. Pluck parsley from stems and chop finely.

Heat oil in a frying pan. Cut venison fillet in half lengthwise. Season with salt and pepper. Sear in oil for 1 minute on all sides. Remove meat and set aside. Sauté mushrooms and shallots in same skillet. Season with salt and pepper. Mix mushrooms in a baking bowl with bread crumbs, 2 egg yolks and parsley.

3. place puff pastry sheets on top of each other. Roll out to 25 x 30 cm (3-4 mm thin). Cut edges straight. Mix remaining egg yolks with 1 tbsp cold water until smooth. Mushroom mixture in a sheet (10 cm wide, 20 cm long) on the puff pastry form. Place the 2 saddle of venison fillets side by side on the quantity and spread mushroom mixture all around.

4. fold puff pastry around fillets and reshape into round shape. Press edges together well. Prick pastry several times with a fork. Mix remaining egg yolks with 1 tbsp cold water, spread on pastry. Place on a baking sheet lined with parchment paper. Bake in a heated oven at 220 degrees for 20-25 minutes (convection oven 200 degrees).

5. remove venison in puff pastry from oven and cover with aluminum foil. Rest for 4 min. Cut into slices and arrange on plates.

Serve with red cabbage seasoned with lemon juice, Schupfnudeln and a concentrated red wine sauce.

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