Name: Pizza pocket with venison saddle and arugula
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 1 Servings
Ingredients: 1 piece Saddle of venison; 1 piece Bunch of fresh arugula; 2 piece Burrata or other regional cheese; 1 cup Marinated, dried tomatoes; 200 Gramm Pesto; 1 Schuss Sunflower oil; 1 Löffelspitze Salt and pepper; 1000 Gramm Tipo 00 flour; 630 Milliliter Ice-cold water; 3 Gramm Fresh yeast; 3 Teelöffel Salt; 1 Teelöffel Heaped tsp sugar; 1 Esslöffel Durum wheat semolina; 1 Schluck Olive oil

Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Pizza pocket with venison saddle and arugula is ready in 1 h 15 min and yields 1 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This pizza pocket with tender venison saddle is a real highlight! I especially like to make it when I want to prepare something special for a birthday. The slightly nutty taste of the venison saddle harmonizes wonderfully with the spicy pesto, the fresh arugula and the creamy cheese. Preparing the dough in the Thermomix® is super easy and always works. A little tip: Be sure to flavor the venison saddle with fresh herbs after frying - this gives the dish an extra fine touch. Perfect for those who like it hearty and festive!

Ingredients (14 ingredients)

1 piece Saddle of venison
1 piece Bunch of fresh arugula
2 piece Burrata or other regional cheese
1 cup Marinated, dried tomatoes
200 Gramm Pesto
1 Schuss Sunflower oil
1 Löffelspitze Salt and pepper
1000 Gramm Tipo 00 flour
630 Milliliter Ice-cold water
3 Gramm Fresh yeast
3 Teelöffel Salt
1 Teelöffel Heaped tsp sugar
1 Esslöffel Durum wheat semolina
1 Schluck Olive oil

Preparation (6 steps)

Prepare dough

Thermomix® Setting

3 min/Kneading speed

Put 1 kg flour, 630 ml ice-cold water, 3 g fresh yeast, 3 tsp salt and 1 heaped tsp sugar into the mixing bowl and knead into a dough for 3 min./kneading setting.

180

Let the dough rise

Place the dough in a bowl, sprinkle with 1 tbsp durum wheat semolina and drizzle with a dash of olive oil. Cover and leave to rise in a warm place for approx. 45 minutes until the volume has doubled.

Prepare the venison saddle

Season the venison saddle on both sides with salt and pepper and let it rest for about 10 minutes.

Sear and cook the venison saddle

Sear the venison saddle on the grill over direct heat or in the pan. Once the meat is just roasted, cook indirectly over low heat for another 10 to 12 minutes until the desired core temperature is reached. Place thyme and rosemary sprigs around the meat and baste with butter. A meat thermometer helps to determine the perfect degree of cooking -- the meat is tender pink inside at 56 degrees Celsius. Let the meat rest briefly before slicing it thinly.

Top the pizza pocket

Roll out the dough and form a pizza pocket. Spread the pizza pocket with 200 g pesto, spread 1 bunch of fresh arugula and 1 cup of marinated, dried tomatoes on top. Finally, add slices of venison saddle and 2 pieces of cheese. Season with some pepper if desired.