Thin Game Steaks with Pomme Puree
6,5 / 10
Cook the potatoes in boiling salt water for about 25 minutes until tender.
Heat one tablespoon clarified butter in a pan and fry the escalopes on both sides until golden brown. Remove from the pan, season with salt and ground black pepper, top with the rosemary sprigs and keep warm.
Reheat the meat juices and deglaze with the red wine. Stir in the sugar and the vinegar, bring to the boil and add the shallots. Reduced to around 20 min until the sauce takes on the syrup like consistency. Season with salt, remove from the heat and stir in around 100 g butter.
Drain the potatoes, add the milk and the remaining butter and mash. Season with salt, ground black pepper and nutmeg.
Arrange the meat, shallots, sauce and the mashed potatoes on preheated plates and serve immediately.