John Myers
Roast Venison with Potato Biscuits, Chanterelles and Hunter’s Salad
The perfect roast venison with potato biscuits, chanterelles and hunter’s salad recipe with a picture and simple step-by-step instructions.
- 900 g Boiled potatoes
- 250 g Raw, tanned potatoes
- 3 tablespoon Food starch
- Nutmeg
- Salt and pepper
- 2 tablespoon Fresh smooth parsley
- 100 g Streaky bacon
- 0,5 Pc. Diced onion
- 2 Pc. Egg
- Flesh:
- 1200 g Deer
- 1 tablespoon Clarified butter
- 1 Pc. Carrot sliced into pens
- 0,5 Pc. Diced onion
- 150 g Leek
- 1 tablespoon Tomato paste concentrated three times
- 50 ml Port red
- 150 ml Palatinate Dornfelder, dry
- 1 liter Vegetable broth
- 2 Pc. Bay leaf
- 3 Pc. Clove
- 6 Pc. Juniper berries
- 2 cm Cinnamon sticks
- Salt and pepper
- Salad:
- 0,5 Pc. Iceberg lettuce
- 1 Pc. Fresh tomato
- Oil
- 1 pinch Sugar
- 1 teaspoon Mustard medium hot
- 1 Pc. Sliced onion into rings
- 2 tablespoon Flour
- 2 disc Toast
- 1 tablespoon Diced pepper yellow, green
- 150 g Chanterelles
- 2 tablespoon White balsamic vinegar
- 4 tablespoon Oil
- Salt and pepper
- 2,5 liter Water
- Salt
- Cut the bacon into very small cubes and fry the onion.
- Wash the parsley, cut into small pieces, add to the potatoes.
- Press the potato through a press, let it cool, preferably half a day.
- After grating the raw potato, press it through a kitchen towel until it is almost dry.
- Add the remaining ingredients to the dough.
- Cut the leek, wash
- Fry the game well in hot clarified butter, add the onion & carrot, add a little leek & tomato paste
- Roast juniper & clove a little without fat, press down and add laurel. Season and pour on port wine, red wine and broth. Put it in a baking dish and put it in the oven. Meat needs a good 1.2 hours at 150 ° C
- Pluck the iceberg lettuce, wash, spin dry and decorate with tomato on a platter.
- Put the onion in a bag, add the flour, shake, then fry in oil and season with a little salt.
- Cut toast bread into cubes, bake cross-wise in oil.
- Wash tomato, cut into slices. Decorate on a platter, pepper.
- Scatter the diced peppers
- Shape the potato dough into biscuits and fry them in hot fat.
- Fry the chanterelles over the salad.
- Make vinaigrette and dress the salad.
Facebook Comments