John Myers
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Wild Steak with Cranberry Butter, Potthucke and Sugar Carrots
The perfect wild steak with cranberry butter, potthucke and sugar carrots recipe with a picture and simple step-by-step instructions.
Game steak
- 1 kg Saddle of venison
- 20 ml Olive oil
- 1 piece Lemon
- 2 piece Rosemary sprigs
- 3 piece Sprigs of thyme
Cranberry butter
- 250 g Butter
- 2 tbsp Fresh cranberries
- 1 pinch Salt
- 1 pinch Pepper
Sugar carrots
- 1 kg Carrots
- 1 tbsp Butter
- 2 tsp Salt
- 2 tbsp Sugar
Potthucke
- 2 kg Potatoes
- 4 piece Eggs
- 2 tbsp Salt
- 1 pinch Pepper
- 2 tbsp Diced bacon
Game steaks
- Put the wild steaks the day before in a marinade of olive oil, lemon zest, fresh chopped herbs such as rosemary and thyme. The steaks are then simply grilled before serving.
Cranberry butter
- For the cranberry butter, put butter at room temperature in a bowl. Strain the lingonberries through a sieve and add to the butter. Add a little salt and pepper and mix very well.
Carrots
- Peel and chop the carrots. Then cook in the boiling salted water until al dente. After cooking, rinse with cold water immediately so that the cooking process is interrupted. Before serving, the carrots are tossed in a pan with melted butter and sugar.
Potthucke
- For the Potthucke, peel the potatoes the day before and grate them finely. Then mix with salt, pepper, eggs and diced bacon. Then put the mixture in a loaf pan and bake in the oven at 120 ° C for 4 hours.
Serving
- The next day, before serving, the Potthucke is thrown out of the mold, cut into slices and cut out round as desired. Then heat some oil in a pan and fry the potato slices until golden brown.
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