John Myers
Westerwald Roast Venison in Crust with Potato Wedges in Bowl and Lamb’s Lettuce
The perfect westerwald roast venison in crust with potato wedges in bowl and lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 1,3 kilogram Deer nuts
- 250 g Hazelnut flour
- Clarified butter
- Flour
- 2 Eggs
- 5 Figs fresh
- 250 ml Wild fund
- 1 kilogram Waxy potatoes
- 2 Rosemary sprigs
- Lamb’S lettuce
- Vinegar
- 1 Onion
- Olive oil
- Pepper
- First wash the deer nuts well and dry them. Then lightly salt and pepper and then fry in clarified butter for 2-3 minutes on each side. Then brush the meat with egg white and rub a little flour. Then roll in the hazelnut flour until the meat is completely covered. Wrap the meat in aluminum foil and place in the oven at 120 degrees (convection) for 25 minutes and let it cook.
- Wash the potatoes (with the skin), cut into four equal parts and marinate with olive oil, salt and rosemary tips. Let the whole thing stand for about 10 minutes and then add to the meat in the oven for about 40 minutes.
- In the meantime, wash and pluck the lamb’s lettuce. For the salad dressing, mix 2 parts oil and 1 part vinegar and add onion cubes.
- Remove the fresh figs with a spoon and gently boil the inside for about 15 minutes in the game stock. Season the stock with salt and pepper and add the sauce from searing the meat. Pass the whole thing through a sieve and thicken with a little roux until the consistency is right.
- Take the meat out of the aluminum foil and sear it again at 180 degrees until the crust is nice and brown.
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