Roast Saddle of Venison with Green Mountain Pepper and Herbs

Cut the saddle of venison into 4 medallions and rub dry with kitchen paper. Rinse the culinary herbs, shake dry, chop and mix (reserve a small amount of parsley). Finely grind Tasmanian pepper in a mortar or cutter and mix with the oil. Season medallions lightly with salt and roll in the #pepper oil#, then turn to the other side in the chopped herbs so that they hang in sufficiently on the venison. Roll the medallions in heat-stable foil and tie the ends. Place a saucepan with hot water and heat it up to about 65 °C. Put the meat parcels in the hot water and poach them for about 15 minutes.

Pluck the Brussels sprouts into leaves, rinse and drain them. Clean the mushrooms and cut them in half. From the lemon, peel a little peel thinly with a peeler and squeeze the juice. Remove the peel from the shallots and cut them into fine cubes. Heat 1 tbsp butter in a frying pan, sauté a finely chopped shallot and bacon until translucent. Add Brussels sprout leaves, toss in and season with salt, pepper and nutmeg.

In another frying pan, heat 1 tbsp butter and 1 tbsp olive oil, sauté remaining shallot until translucent and add mushrooms. Add 1 sprig of thyme to the frying pan and sauté the mushrooms until golden brown. Season with salt and pepper. Finally, add a little juice of a lemon and the remaining parsley.

Add the cooked

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