Culinary specialities by TV chef Andreas Geitl
Sauteed slices of springbok "Zurich Style"
with apple roesti
Serves 4 people:
Sprinbok:
500 g springbok meat, haunch or saddle cleaned and padded dry
2 tablespoons vegetable oil
20 g butter
100 g finely chopped scallions
150 g sliced button mushrooms
1 teaspoon fresh tyme
Sauce:
250 ml dry white wine
250 ml veal stock (ready made)
250 ml cooking cream
approx. 3 cl Cognac
1 teaspoon wheat starch to bind the sauce
60 g butter
Apple rosti:
500 g peeled potatoes cooked on the day before
2 Granny Smith apples
100 g bacon finely diced
100 g onions finely chopped
1 tablespoon clarified butter
Spices:
salt, pepper, sugar
Directions:
Cut meat into thin strips
Season the meat with salt and pepper. Heat oil in a big skillet and panfry the meat over a high heat for about 1 minute. Toss the button mushrooms season with salt and remove the button mushrooms and meat from the skillet. Sprinkle with fresh thyme and leave to rest.
Sauce:
Heat butter (20g) and panfry the chopped scallions, pour cold white wine and add cream and venison or veal stock and reduce.
Add the meat and button mushroom sauce. If you want to thicken the sauce, mix wheat starch with a little bit of water and whisk into the sauce. Season to taste with salt, pepper, a pinch of sugar and Cognac and whisk the butter. Toss the meat and button mushrooms, do not cook anymore.
Apple roesti:
Coarsly grate the cooked, peeled potatoes with a roesti grater.
Melt clarified butter in a pan and fry the ham and onions. Add the grated potatoes, stirring two or three times to coat them with the butter. Fry until one side is golden brown. Then turn the cake with a spatula and brown. Season with salt and pepper. Grate the unpeeled apples and briefly mix them in. The grated apples should just be warm!
Finishing and serving:
Arrange the sautéed springbok on a plate with the apple roesti or arrange them on separate plates.
The similarity to the traditional sautéed veal “Zurich style” is intended and very evident. But I am sure that the tender sautéed slices of springbok with its mild gamey taste and the apple roesti will also pleasantly surprise everyone from Switzerland.
More recipes:
Springbok curry
Serves 4 persons:
800 g Springbok meat from the haunch
1 red chilli
15 g fresh tumeric root
450 g waxy potatoes
salt
200 g scallions
20 g fresh ginger
3 garlic cloves
3 tablespoon vegetable oil
8-10 g red curry paste
1 sprig curry leaves
2 ripe mangoes, approx. 200 g each
red basil for garnishing
Directions:
Cut the springbok meat into 2.5 cm dices and leave to cool in the fridge. Wash the chilli, cut into half, remove the stem ends, seed and remove the membranes. Peel the tumeric root and cut into 1.5 cm slices.
Cover the potatoes, chilli and tumeric in a big pan with cold water, add a pinch of salt and bring to boil. Reduce the heat and gently cook for 15 minutes. Remove the potatoes with a skimming ladle and put aside. Add the meat and let it simmer for 15 minutes. The meat should be covered with the cooking liquid the whole time.
Finely slice the scallions. Peel the ginger and garlic and cut into thin slices. Remove and drain the meat from the sauce. Pour 300 ml of the cooking liquid into a pan and put aside. Heat oil in a skallion and fry the scallions, ginger and garlic. Add the meat and fry for another 4-5 minutes. Mix the curry paste and briefly fry. Pour the prepared cooking liquid and bring to boil while stirring well. Then add the curry leaves and let the curry simmer for approx. 20 minutes. Add the potatoes and let it simmer for another 5 minutes. Season to taste.
Wash the mangoes, carefully remove the pits, cut lenghtwise into 3 pieces. Preheat the grill and briefly barbecue the mangoes with the unpeeled side down.
Serve the springbok curry with the grilled mangoes and garnish with red basil.
GETI WILBA und Maier-Wild join forces
The specialist for frozen foods GETI WILBA from Northern Germany and the company Josef Maier GmbH...
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