Venison with Potato Strudel

0
Average: 0 (0 votes)
(0 votes)
Venison with Potato Strudel
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
6
Ingredients
1 ½ kilograms Venison rib
salt
freshly ground white peppers
2 rosemary
fresh thyme
25 grams dried Morel
1 bunch parsley
2 Tbsps butter
1 kilogram Roasted vegetables
2 onions
2 Tbsps honey
10 Juniper berries
1 bottle Cabernet Sauvingnon
80 grams raisins
1 bunch green Asparagus
125 milliliters Veal stock
butter (to assemble)
Potato strudel
350 grams potatoes
150 grams Mountain cheese (such as Gruyere) grated
100 grams Whipped cream
salt
peppers
Nutmeg
100 grams butter
1 pkg Phyllo dough
1 egg (for glossing)
butter (for baking)
How healthy are the main ingredients?
potatoMountain cheeseWhipped creamraisinshoneyparsley

Preparation steps

1.

Soak morels in lukewarm water.  Remove venison from the bone and cut away the skin and tendons.

2.

Chop the bones finely and fry in olive oil. Add tendons and cook slowly with vegetables and onion.

3.

Add honey and juniper berries and deglaze with red wine

4.

Boil. Add water or stock and reduce to 400 ml (approximately 1 3/4 cups). Pass through a fine sieve and keep warm.

5.

Rinse morels, cut into small pieces and sauté in butter and chopped parsley. Season to taste with salt and pepper.

6.

Season with nutmeg as desired.

7.

Season fillets with salt and pepper. Fry in a frying pan with, garlic and rosemary sprigs. Remove from pan and place on a baking sheet. Place meat in a preheated oven at 180°C (approximately 350°F) on the second shelf from the bottom) for around 15 to 20 minutes. Cut diagonally before serving.

8.

Add the peeled, green asparagus to salted boiling water for about 10 minuntes, until al dente. Drain and toss in butter, season with salt and pepper and pour over some stock.

9.

Peel potatoes and boil in salted water until soft.

10.

Puree the potatoes with cheese, cream and butter. Leave to cool.

11.

Brush filo pastry with egg, pour the puree into the middle and twist together into a spiral. Place on a greased baking sheet, brush with melted butter and bake in a preheated oven at 180°F (approximately 350°F) for about 35 minutes. Serve warm with vension, asparagus and morels.