Porcini Tart with Fourme d’Ambert and Saddle of Venison

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Tart dough:





A delicious mushroom dish for any occasion!

Knead all the dough ingredients together neatly, then wrap in kitchen foil as a ball and rest in the refrigerator for an hour.

On a surface sprinkled with flour, roll out the dough thinly, fill into a tart-geben.

Clean the mushrooms carefully and cut them into slices. Fry them briefly in olive oil, add the finely chopped garlic.

Season with salt and pepper. Finally, fold in the finely chopped culinary herbs. This form you on the tart dough. Mash the blue cheese with a fork, add the crème fraîche. Stir well with a whisk. Form this mixture over the mushroom filling.

Season the fillet of venison with salt and pepper, sear it for two minutes on each side in a frying pan with a little bit of olive oil.

Put the tart and the frying pan with the saddle of venison in the stove heated to 180 degrees and finish cooking everything together for 5 to 7 min. Meanwhile arrange the leaf salad. Heat the venison jus and season. Cut the saddle of venison into thin slices immediately before serving.

Arrange: On one third of each plate, place the lettuce, a piece of the mushroom tart and a few slices of the venison. Cover the meat with the heated venison jus. Decorate everything with fresh herbs.

Cook: This dish was prepared by Silvio Eberlein at the Krautkrämer restaurant in Münster-Hiltrup.

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