Fruity Game Triology with Oldenburg Market Vegetables and Potato Gratin

5 from 4 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 176 kcal


Wildlife triology

  • 9 tbsp Oil
  • 6 tbsp Fruit vinegar
  • 18 tbsp Red wine
  • 9 Juniper berries
  • 1 tbsp Mustard
  • 1 Wild boar fillet
  • 1 Mouflon fillet
  • 1 Venison fillet
  • 1 tsp Salt
  • 1 pinch Pepper
  • 200 g Diced pineapple
  • 2 Pears
  • 30 Grapes

potato gratin

  • 1 kg Potatoes
  • 200 ml Cream
  • 1 pinch Nutmeg
  • 1 tsp Salt
  • 2 tbsp Starch
  • 100 ml Milk
  • 1 Egg
  • 50 g Emmental
  • 50 g Parmesan

Oldenburg market vegetables

  • 2 Beetroot tubers
  • 2 Kohlrabi fresh
  • 2 Carrots
  • 1 Fresh broccoli
  • 2 Pepper fresh
  • 1 Zucchini


Wildlife triology

  • For the game triology, mix the oil with the vinegar, red wine, crushed juniper berries and mustard. Place the meat in it and leave to marinate covered in the refrigerator for 24 hours. Turn in between.
  • Remove the meat from the marinade, drain and pat dry. Heat the oil in the pan and fry the meat on both sides for about 6 minutes. Then salt, pepper and keep warm.
  • Halve the grapes, cut the pears into thin slices and then fry everything together with the pineapple cubes in the frying fat. Arrange the steaks and drizzle with the sauce.

potato gratin

  • For the potato gratin, peel the potatoes and cut them into slices. Dissolve 2 tablespoons of starch in a little milk. Mix everything together, turn the potato slices in it, then put everything together in a baking dish and sprinkle with grated Emmental and Parmesan.
  • Bake in the oven at 200 ° C for at least 45 minutes. Pay attention to the cheese. If necessary, turn on the grill again shortly before serving.

Oldenburg market vegetables

  • For the Oldenburg market vegetables, peel kohlrabi, carrots and beetroot (beetroot with gloves because of the color). Cut the broccoli florets off the stalk. Pick up the stem.
  • Beetroot and kohlrabi tournaments at crescent moons. Cut the carrot, bell pepper and broccoli stalk into boats. Wash the zucchini, cut off the ends and then cut into thin lengthways strips with the slicer. Blanch the beetroot in hot water for 15-20 minutes. Blanch the kohlrabi and carrots in hot salted water for 10 minutes. Blanch the peppers and broccoli florets in hot water for 5 minutes. (Not the broccoli handle).
  • Briefly fry the bell peppers and zucchini in the hot grill pan so that they get nice stripes. Shape the zucchini strips into rings and arrange the market vegetables in them. When the meat is seared, heat it up in the steamer.


Serving: 100gCalories: 176kcalCarbohydrates: 10gProtein: 2.4gFat: 12.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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