John Myers
Contents
show
Fallow Deer – Pepper
The perfect fallow deer – pepper recipe with a picture and simple step-by-step instructions.
The stain:
- 1 Pc. Onion
- 2 Pc. Peeled garlic clove
- 1 Pc. Carrot
- 100 g Celery bulb
- 10 cm Leek white
- 2 Pc. Fir branch
- Bay leaf cloves
- 2 tsp Juniper berries
- 2 tsp Szechuan pepper
- 600 g Fallow deer meat
- 2 tbsp Extra virgin olive oil
- 2 tbsp Tomato puree
- 5 dl Good quality red wine
- 3 dl Homemade game stock
Pepper garnish:
- 150 g Coarsely dice bacon
- 2 tbsp Butter
- 1 Pc. Chopped onions
- 2 Pc. Garlic clove chopped
- 180 g Fresh chanterelles
- 150 g Pearl onion preserve
- 2 tbsp Parsley chopped TK
Pickling meat:
- Prepare the vegetables and onions, peel them into large cubes and slice the garlic. Squeeze the juniper berries a little. Wash meat, pat dry. In a non-metallic bowl, cover the meat, vegetables and spices with red wine, mix everything together, cover with the lid and store in the refrigerator for 3 days. Mix together 1-2 times a day
Prepare pepper:
- Sieve the pepper, collect the pickling liquid and allow it to drain. Then separate the meat and vegetables. Heat the meat in a saucepan with oil and sear it with a light brown color. In the same saucepan, sweat the vegetables without adding any fat, add the meat. Give a little more heat, mix in the tomato puree and fry everything briefly. In the meantime, the pickling liquid boils (attention, a thick foam forms, if it overflows it is difficult to remove.) Pass through a very fine sieve. Take a little very little of this liquid to extinguish, let it reduce and repeat 2-3 times until it is dry. Deglaze with the remaining liquid and the game stock, let simmer for 30-45 minutes.
The set:
- Heat butter in a frying pan, fry bacon in it, add onions and garlic, sauté until translucent. Add the chanterelles, sauté until soft. Add pearl onion and parsley, toss around 2-3 times, save.
Prepare the pepper:
- The meat is soft. The whole sifting, catch the sauce, reduce it and season to taste. If necessary, add seasoning. Separate meat and vegetables again, add meat to the sauce. Press the vegetables well in the sieve, add the juice to the meat. Bring everything to the boil again, make the garnish hot again. Put the meat on preheated plates, place the garnish on it …..))))) … E voilà en guätä with each other …. (((((….
- There was also “Vegetable Pralline” (Brussels sprouts) and “Knöpfli” (Spätzli). You have to apologize, the photo is missing, my camera went on strike (I noticed it too late) Why boil the stain separately? You also know that when you boil it in the pepper, it also foams but on the one hand it becomes impossible to completely remove it. Second, if it stays in the pepper doesn’t taste good, it has an appy bitter taste and looks unsightly (as if it failed).
Facebook Comments