Porcini Tart with Fourme d’Ambert and Saddle of Venison

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.

Related Recipes:

Saddle of Wild Boar with Gingerbread SaucePlace the saddle of venison in buttermilk, cover and leave in a cool place for 2 days. Preheat the oven to 250... Saddle of Venison with Red Cabbage on ApplesCut the cabbage into slices, removing the stalk and cutting the thick ribs flat. Finely shave the slices. Heat... Fillets of Venison Coated with Porcini Mushrooms with Hazelnut SpaetzleHave fun preparing this mushroom dish! Remove the saddle of venison from the bone and divide each side into... Chocolate TartFor the chocolate tart, put the flour, almonds, cocoa powder, sugar, vanilla sugar and salt in a bowl and mix... Saddle of Venison with Juniper CreamFinely chop the venison bones, fry in oil, add celery, leek, carrot, onion and garlic, fry. Add paradeis pulp... Truffled Venison Pâté in the Pastry CrustSalt and pepper the venison fillets and fry them very briefly on all sides in hot oil. Remove fillets from pan... Parade Tomato Goat Cheese TartFor the tomato and goat cheese tart, first grease a tart pan. Prepare the tomato sauce. Peel and finely chop... Venison Leg with Red Wine ShallotsFor the venison leg with red wine shallots, soak the cinnamon sticks in red wine overnight. Heat butter in a... Roe Deer with Chanterelles in Grappa RaisinsPlace raisins briefly in boiling water, strain, drain well and pour into a suitable sealable container with... Sliced Venison with Juniper SaucePut the chopped juniper berries in a suitable bowl with the venison. Pour the milk over it and mix well. Leave...