Ingredients
- —200 g venison loin fillet
- —4 sheets of phyllo pastry
- —150 g mushrooms, finely chopped
- —1 shallot, finely diced
- —1 clove of garlic, finely chopped
- —1 teaspoon thyme
- —1 teaspoon mustard (optional, mild)
- —Salt and pepper
- —Small splash of water for searing
Instructions
Season the venison lightly with salt and pepper.
Sear the meat briefly on all sides in a small splash of water and set aside.
Sauté the shallot, garlic, and finely chopped mushrooms until all moisture has evaporated, then season with thyme.
Optionally, lightly coat the meat with mustard.
Layer two sheets of phyllo pastry and spread a thin strip of the mushroom mixture over them.
Place the meat on top and wrap tightly into a parcel.
Add an extra layer of phyllo pastry for sturdiness.
Bake in a preheated oven at 200°C for 12–15 minutes until the pastry is golden and crisp, and the meat is medium-rare.
Let rest for 3 minutes before slicing.
Serving Tip
Serve in elegant slices with a light vegetable garnish or a pure mushroom sauce.
Storage Tip
Best enjoyed fresh. Can be stored for one day and briefly reheated in the oven.