Venison Fillet with Pepper Sauce

Try this delicious pasta dish:

Cut the venison loin fillet into 2 pieces. Sear one after the other in hot clarified butter on all sides on 3 or automatic cooking zone 12. Season with salt and pepper.

Remove from the frying pan and place on a tray or in a small roasting pan. Roast in the oven.

Circuit: 170 to 190 °C , 2nd sliding rack v. U.

160 to 180 °C , convection oven 30 to 35 min.

In the meantime, peel and coarsely dice the onions and fry them in the roasting fat.

Add the paradeis pulp and fry for 2 minutes. Add the red wine and cook completely. Add the venison stock, boil on 3 or automatic heat 12 without lid to half and pour through a sieve into a saucepan.

Dice 30 g of butter and leave to cool. Cook the Schupfnudeln according to package instructions. Cook the broccoli in salted water for 8-10 min, drain well and toss in 30 g hot butter.

Bring the stock to a boil, add the green pepper and let the jelly melt in it. Stir the cold butter cubes with a whisk into the no longer boiling sauce, season if necessary, add to the sliced meat with potato noodles and broccoli.

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