Chocolate Saddle of Venison with Mint

For the chocolate saddle of venison with mint, first preheat the oven to 180 °C. Grease two saddle molds with the softened butter and dust with 50 g of flour. Tap out any excess flour.

Wash the mint, pat dry, pluck off the leaves and chop finely. Separate the eggs. Beat the soft butter (160 g) with 50 g sugar until fluffy and gradually add the egg yolks and chopped mint.

Melt the couverture in the microwave or in a water bath and stir into the butter mixture. Beat the egg whites with 150 g sugar until stiff and fold into the butter mixture. Mix the remaining flour (100 g) with the almond semolina and fold in as well.

Pour the mixture into the prepared loaf pans and smooth it out, bake at 165 °C for about 35 minutes. Turn out the baked chocolate loin with mint from the mold, let it cool down and dust it with cocoa powder through a sieve.

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