Culinary specialities by TV chef Andreas Geitl
Sirloin of venison with arugula Parmesan cheese
crust and Coffee sauce with roasted asparagus
Serves 4 people:
Sirloin of venison:
4 venison sirloins approx. 130 g each
1 bunch of arugula
50 g grated Parmesan cheese
2 teaspoons Dijon mustard
freshly ground pepper, salt
2 tablespoons olive oil
1 garlic cloves unpeeled, cut in halve
Aspargus:
12-16 white asparagus spears, peeled and cut into 10 cm pieces, do not cook too soft
salt
1 teaspoon icing sugar
1 tablespoon butter
Coffee sauce:
200 ml venison or meat sauce (also ready-made)
40 g butter
2-3 teaspoons espresso
1 splash of balsamic vinegar
Directions:
Sirloin of venison:
Season the venison with salt and heavily pepper. Heat up olive oil in a pan and add the venison and the garlic cloves and turn until the meat is pink. Remove from the pan and coat with the Dijon mustard. Wash, trim and cut arugula and season with olive oil and pepper. Place the arugula on each slice of venison and crumble Parmesan cheese over it. Preheat the oven to 160° C. Place the venison in a roasting pan and put in the oven to melt the Parmesan cheese for about 4 minutes.
Asparagus:
Season the asparagus with salt. Heat butter in a pan and gently fry the spears over a moderate heat sprinkle the spears with icing sugar and caramelise.
Coffee sauce:
Stir cold butter into the sauce and season to taste with espresso and balsamic vinegar.
Serving:
Arrange the sirloins with argula and melted Parmesan cheese, the fried asparagus and the coffee sauce on a plate.
Note:
To prepare this dish you do not necessarily need sirloin of venison. Other venison cuts or game meat can also be used. If there is no asparagus available you can also use different vegetables, e.g. kohlrabi. It is important that the coffee sauce does not taste too strong as it is supposed to highlight the delicious flavour of the venison.
Saddle of deer calve in an apricot bacon crust
On Parmesan cheese savoy cabbage
Serves 6-8 people:
Deer:
800 g Hirschkalbsrückenfleisch without fat and tendons
For the apricots:
30 g butter
bacon crust 100 g finely diced onions
100 g dried apricots
100 g sliced bacon
100 g button mushrooms cut in thick slices
300 g veal sausage meat (butcher)
approx. 100 ml cooking cream
2 cl Cognac
3 cl apricot schnapps
Savoy cabbage with Parmesan cheese:
600 g savoy cabbage
100 g finely diced onions
200 ml cooking cream
100 ml creme fraiche
60 g Parmesan cheese
Sauce:
300 ml game stock (home- or ready-made)
Spices:
salt, pepper, grated nutmeg
Directions:
Cook apricots in a pan of water for 3 minutes and rinse in cold water. Cut into 0.5 cm dices. Try bacon, onions and button mushrooms. Melt the butter in a skillet and add bacon, onions and button mushrooms and fry a few minutes. Set it aside to cool down.
Apricot-bacon crust:
Mix the veal sausage meat with the cooking cream and season wit salt, pepper, Cognac and apricot schnapps. Add the fried bacon, onions and mushrooms to the paste.
Spread paste on kitchen wrap. Season the meat with salt and pepper and place on the paste. Wrap the venison with the paste. Wrap the meat with aluminium foli s it does not fall apart. Prick a few holes in the foil. Heat the oven to 80°C. Place the venison in the oven and roast for 50-60 minutes, or until a meat thermometer inserted into the center registers 56°C. Remove the roast from the oven and leave to rest for a few minutes at warm temperature. Unwrap and return to the oven for about 10 minutes before serving.
Savoy cabbage:
Trim the stem and cut off the outer leaves. Cut into 1 cm strips. Immerse the cabbage briefly in boiling water and then in ice water. Thoroughly drain the cabbage in a colander.
Melt the butter in a pan and sauté the onions. Mix in the cabbage, cooking creme and crème frâiche. Let it boil down slightly. Add the grated Parmesan and season with salt, pepper and nutmeg.
Sauce:
Reduce the sauce over a medium heat and season to taste.
Finishing and serving the dish:
Slice the roast into 1.5 cm slices and arrange with the savoy cabbage and the sauce on a plate.
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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