Venison steak with pumpkin tarte tatin

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With this you score points with the Christmas dinner: steak from roe, pumpkin tarte tatin with curds and orange

Ingredients 

6 venison steaks
½ liter full yogurt
2 oranges
Pinch of honey A
handful of whole hazelnuts
1 small pumpkin of your choice
3 slices of puff pastry
butter and olive oil for frying
100 grams sugar
100 ml water
Lettuce of your choice

Preparation

Place a strainer on a bowl and hang a clean tea towel in the strainer. Pour the yogurt into the tea towel and tie it closed. Place in the fridge overnight to allow the moisture to drain from the yogurt.

Preparation

Preheat the oven to 200 degrees and let the roe steaks come to room temperature. Peel the pumpkin, remove the seeds and threads and cut the pumpkin into pieces. Place the pumpkin on a baking tray, sprinkle with olive oil, salt and pepper. Cook the pumpkin for about 30 minutes while making the caramel.

roe deer
roe deer

roe deer

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Heat the sugar and water in a small saucepan until brown. Pour a little bottom into the 6 muffin tins. Place the hazelnuts in the remaining caramel and stir until completely coated with caramel. Let the hazelnuts cool on a sheet of baking paper. Fill the muffin tins with the pumpkin. Roll out the puff pastry sheets and prick holes with a fork. Cut circles out of the puff pastry and cover the muffin tins with them. Bake the pumpkin tarte tatin for 10 minutes until golden brown, then turn the tin over and remove the ‘tarts’.
roe deer
roe deer

roe deer

roe deer
Meanwhile, scoop the yogurt out of the tea towel and mix with the zest and juice of an orange. Season the curd with a little honey. Cut the peel from the second orange and cut segments from the orange with a sharp knife. Place a handful of lettuce with the orange segments and a few caramelized hazelnuts on a plate.
roe deer
roe deer

roe deer

roe deer
Heat butter and olive oil in a pan, season the steaks with salt and pepper and fry for about 3 minutes on each side, depending on the thickness. Place a tarte tatin with a scoop of curd on each plate and serve with the meat.

Source: Leukerecepten by leukerecepten-nl.
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