Remove all skin and sinews from the venison loin. Put the cut pieces (parures) aside.
Sauté the finely chopped spring onions and half an onion in the butter, add the quinoa and pour in the vegetable stock.
Season generously with the herb salt.
Cover and cook on low heat until tender (about 15 – 20 minutes) and let cool.
Mix the egg with the whipped cream and add to the cereal to make a spreadable mixture.
Season the saddle of venison with salt and pepper, brush with mustard and fry in oil on all sides.
Remove from the pan and let cool.
For the pine glace, fry the pine glace with the rest of the onion and deglaze with the pine juice.
Add vegetable stock and let it boil away for a few minutes.
Pour the sauce through a fine sieve, then reduce.
Spread the well-cleaned pork net on a damp cloth, spread the deer back on one side with the grain mixture and place it on the net. Now coat the other side with grain.
Roll up tightly and place the tenderloin on a baking sheet.
Roast in a preheated oven at 160 °C to 55 °C core temperature (meat thermometer).
This takes about 30 – 40 minutes.
Remove from the oven and let rest for a few minutes, covered.Cut the meat into even slices.
Put a mirror on the preheated plate with the pine glace.
Place the pieces of meat decoratively
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