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Venison ribs in hazelnut crust and Duchess potatoes

Course Main Course
Cuisine French, Italian
Servings 4 portions
Author Giulia Mairo

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.