Two Color Saddle of Venison

For the two-colored saddle of venison, first preheat the oven to 170 °C hot air. Butter a saddle of venison dish and sprinkle with flour.

Roast the hazelnuts with the skin without fat. Wrap them in a tea towel and rub the skin off. Chop finely.

For the dark dough, beat egg whites with sugar until stiff peaks form. Gently fold in flour and cocoa powder (use more cocoa powder if needed to make the batter darker). Fold in the nuts as well.

For the light dough, beat butter and sugar until fluffy. Beat in eggs, one at a time. Gently fold in almonds and flour.

First pour about 2/3 of the dark batter into the pan. Then pour the light batter into the center and cover with the remaining dark batter.

Bake the saddle of venison in the middle of the oven for about 45 minutes. Test with chopsticks. If successful, remove the saddle of venison and let cool.

In the meantime, for the glaze, melt the nougat and couverture slowly over a water bath. Glaze the two-tone saddle of venison and decorate with the almond slivers.

You can find the video instructions for this recipe here.

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