John Myers
Contents
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Ingredients
Deer back
- 600 g Deer back
- 200 g Root vegetable
- 2 tbsp Tomato paste
- 0,125 liter Red wine
- 2 tbsp Fresh cranberries
- 0,25 liter Venison broth
or
- Broth
- Salt
- Pepper
- Juniper berries
- Rosemary
Potato strudel
- 500 g Boiled potatoes
- 50 g Leek
- 100 g Bacon cubes
- 1 Strudel leaves
- 1 Egg yolk
- Salt
- Pepper
- Nutmeg
Cranberry pear
- 3 Pears fresh
- Fresh cranberries
- Sugar
- Cinnamon bark
- Cloves
- Lemon juice
Instructions
Deer back
- Season the saddle of deer with salt and pepper and fry in oil on both sides.
- Take the meat out of the pan and cook it pink in the preheated oven at 80 degrees.
- For the sauce, roast the root vegetables, add tomato paste, deglaze with red wine and then add the game stock (or stock). Season well with salt, pepper, juniper berries, cranberries and rosemary.
- Let the sauce simmer for about 30 minutes, strain and season again.
Potato strudel
- Press the potatoes through the potato press and mix with the leek strips, diced bacon, salt, pepper, nutmeg and an egg yolk.
- Then spread the mixture on a buttered strudel sheet, roll it up, brush with melted butter and then bake at 150 degrees.
Cranberry pear
- First peel and halve the pear. Then bring the halved pear to the boil in the water with sugar, cinnamon bark, cloves and lemon juice and let it steep.
Nutrition
Serving: 100gCalories: 59kcalCarbohydrates: 7.2gProtein: 2.7gFat: 1.4g
