Fruity Game Triology with Oldenburg Market Vegetables and Potato Gratin
Servings: 5 people
Wildlife triology
- 9 tbsp Oil
- 6 tbsp Fruit vinegar
- 18 tbsp Red wine
- 9 Juniper berries
- 1 tbsp Mustard
- 1 Wild boar fillet
- 1 Mouflon fillet
- 1 Venison fillet
- 1 tsp Salt
- 1 pinch Pepper
- 200 g Diced pineapple
- 2 Pears
- 30 Grapes
potato gratin
- 1 kg Potatoes
- 200 ml Cream
- 1 pinch Nutmeg
- 1 tsp Salt
- 2 tbsp Starch
- 100 ml Milk
- 1 Egg
- 50 g Emmental
- 50 g Parmesan
Oldenburg market vegetables
- 2 Beetroot tubers
- 2 Kohlrabi fresh
- 2 Carrots
- 1 Fresh broccoli
- 2 Pepper fresh
- 1 Zucchini
Wildlife triology
For the game triology, mix the oil with the vinegar, red wine, crushed juniper berries and mustard. Place the meat in it and leave to marinate covered in the refrigerator for 24 hours. Turn in between.
potato gratin
For the potato gratin, peel the potatoes and cut them into slices. Dissolve 2 tablespoons of starch in a little milk. Mix everything together, turn the potato slices in it, then put everything together in a baking dish and sprinkle with grated Emmental and Parmesan.
Oldenburg market vegetables
Beetroot and kohlrabi tournaments at crescent moons. Cut the carrot, bell pepper and broccoli stalk into boats. Wash the zucchini, cut off the ends and then cut into thin lengthways strips with the slicer. Blanch the beetroot in hot water for 15-20 minutes. Blanch the kohlrabi and carrots in hot salted water for 10 minutes. Blanch the peppers and broccoli florets in hot water for 5 minutes. (Not the broccoli handle).
Serving: 100g | Calories: 176kcal | Carbohydrates: 10g | Protein: 2.4g | Fat: 12.8g