Singles Dinner No. 74

Ingredients for 1 servings:

• 200 g venison steak(s)
• 220 g potatoes, net
• 9 small tomatoes, vines (with stems)
• 2 tbsp wild garlic paste (found in my recipes)
• 1 shallot(s), alternatively regular onion
• 1 clove(s) garlic
• 100 ml homemade vegetable broth
• 10 g wild garlic butter, homemade
• 1 tsp flour
• 1 tbsp dandelion honey (found in my recipes)
• Sea salt, from the mill
• Pepper, colorful, from the mill
• Paprika powder, hot
• 1 pinch(s) caraway seeds, ground
• Fat, for pan and silicone mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Venison steaks with wild garlic and vine tomatoes stewed in dandelion honey

Peel the potatoes, cut into small cubes, and simmer in a saucepan with the stock (covered) until soft. Then drain the stock into a measuring jug, leaving only a small amount. Mash the potatoes with the remaining stock, mix in 1 tablespoon of wild garlic paste, and season with salt and pepper. (If the mixture is too dry, add a little more stock.) Grease a mini silicone mold (12x5cm), fill the lid, and keep warm in the oven at 100°C (212°F). Return the stock from the measuring jug to the pan, add the honey, and mix everything well over low heat. Add the vine tomatoes, stems on, to the stock, cover, and cook for about 15-20 minutes. Heat the fat in a pan over medium heat. Peel the shallot and garlic, finely dice, and sauté in the pan until translucent. Add the meat, sear well on all sides, season, then remove and place in the oven to keep warm. Pour the remaining broth into the pan’s liquid, knead the wild garlic butter with the flour, and stir in. Season with salt, pepper, paprika, and caraway. Turn the kapü out of the silicone mold onto a plate, spread 1 tablespoon of wild garlic paste over it, add the meat and sauce next to it, and add the tomatoes. Now it’s ready to serve.