Venison in hazelnut crust and 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