Recipe detail

Directions

1. Pumpkin crepe: Mix the pumpkin flesh, sea salt, white pepper and vegetable oil well and place in a coated GN container, then grill in the combi steamer at 180°C in hot air mode with the humidity flap valve open and fan speed of 70% for 20 minutes, then cool completely let. 2. Mix the cooled pumpkin, whole egg, flour, milk, butter, ginger, rock salt and nutmeg in a high-performance mixer to a very fine, smooth dough. 3. Preheat the combi steamer to 220°C, 25% humidity, fan speed of 60%. Use a coated, closed baking plate. Spread the crepe batter thinly on the baking plates and let it bake for 2 minutes. Our tip: use a slide-in timer. 4. Game meat farce: Process the ingredients in a high-performance blender to a fine farce. Our tip: use a Pacojet. 5. Venison saddle in a crêpe coat: Rub the saddle with sunflower oil and then season, place on a coated turning plate and fry in a preheated combi steamer: 220°C combi steam with 25% moisture for 3 minutes, then quickly cool down immediately.
Spread the farce on the crepe, then place the fried saddle of venison on top and twist it in. Then cook in the combi steamer.
Combination steam of 160°C with a humidity of 25%, with a fan speed of 70% up to a core temperature of 54°C. Then cut into thick slices and arrange on top of the vegetables and serve.