John Myers
Contents
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Ingredients
Hokkaido puree
- 1 Hokkaido pumpkin
- 2 Carrots
- 1 tbsp Frying fat (animal fat)
- 1 Ginger
- 150 ml Vegetable broth
- 1 Clove of garlic
- 1 pinch Salt and pepper
- 1 Chilli pepper
potatoes
- 2 Potatoes
- 1 pinch Salt
- 1 Clove of garlic
- 1 tbsp Clarified butter
- 1 tsp Truffle butter
Deer medallions
- 1,5 Saddle of venison
- 1 tbsp Oil
- 1 tbsp Tomato paste
- 250 ml Red wine
- 1 bunch Soup greens fresh
- 3 Onions
- 1 Fresh celery
- 1 Leek
- 2 Carrots
- 150 ml Meatsoup
- 1 bunch Rosemary sprigs
- 1 tsp Butter
Instructions
Hokkaido
- First cut the Hokkaido together with two carrots and the ginger into small pieces, fry in the frying fat, deglaze with the vegetable stock and let it simmer until soft. Add some finely chopped garlic to taste.
- Season the whole thing with salt and pepper and, if you like it a little hotter, add a chopped chilli pepper. Then pound well and keep warm.
potatoes
- Next, peel the potatoes and, depending on their size, cook them in salted water until they are firm to the bite and let them drain. Now heat some frying fat or clarified butter in a pan and fry the potatoes over medium heat together with a little garlic and let them steep. Finally add the truffle butter.
flesh
- For the meat, remove the bone from the saddle of venison and fry the bone in oil in a large saucepan. Add the tomato paste, deglaze with red wine and reduce.
- In the next step, peel the onions, carrots, celery, leek, garlic, cut into small pieces, fry and deglaze again with red wine. Fill the whole thing up with vegetable stock or meat stock, reduce again and strain through a sieve.
- Then reduce the sauce until it becomes thick and add a small piece of butter.
- Finally, cut the saddle of venison into medallions, season with salt and pepper and fry in a hot pan with onions and rosemary sprigs as desired.
Nutrition
Serving: 100gCalories: 143kcalCarbohydrates: 1.7gProtein: 0.4gFat: 13g
