Venison in hazelnut crust
& Duchess potatoes
Thanks to this recipe you will taste the venison in a crunchy and tasty version, accompanied by the delicious duchess potatoes.
If you do not particularly like the cut of the ribs you can replace with the cut you prefer without changing the recipe.
Furthermore, this “hazelnut crust” is very versatile as it can be used with many other types of meat.
I recommend that you combine this dish with one of these wines:
Barbaresco DOCG or Brunello di Montalcino DOCG, Italy
Grand Cru Morges AOC La Cote or Blauburgunder DOC Zurich, Switzerland
Bordeaux AOC or Medoc Cru AOC, France
Venison ribs in hazelnut crust and Duchess potatoes
Servings 4 portions
Ingredients
- 4 venison ribs per serving
- 400 gr of toasted and chopped hazelnuts
- 1 onion
- 4 sage leaves
- Red wine
- 2 sprig of rosemary
- 160 gr of Parmesan cheese
- 4 tablespoons of breadcrumbs
- Flour
- 240 gr butter
- extra virgin olive oil
- salt
- pepper
For the duchess potatoes:
- 500 gr potatoes
- 2 eggs
- salt
- pepper
- nutmeg
- grated Parmesan cheese
Instructions
For the duchess potatoes:
- Boil the potatoes in abundant salted water.
- Pass them through a vegetable mill, or potato masher, and add the remaining ingredients, kneading vigorously.
- Transfer the dough to a pastry bag and create the classic shape of duchess potatoes on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 200 ° C for at least 15 minutes, until they are golden brown.
For the venison ribs:
- Lightly flour the venison ribs.
- Dry the onion in a pan with 20 g of butter, 2 tablespoons of oil and the sage leaves.
- Add the chops and sauté for 5 minutes and season with salt and pepper.
- Remove the chops and let them cool separately.
- Deglaze the cooking juices with two tablespoons of red wine and allow to cool.
- Blend the hazelnuts with the rosemary, cheese, breadcrumbs, salt and pepper.
- Add the remaining soft butter and a tablespoon of the cooking juices of the meat and continue to whisk until the mixture is consistent and compact.
- Cover the chops with the hazelnut mixture, place them in a baking dish and bake at 200 ° C for 20 minutes.
- Heat the cooking juices, pass it through a sieve and use it to dress the dish.