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Venison with sauce, with potatoes and savoy cabbage

  • Ingredients -(6 servings)
  • Cook -1 hour 30 minutes.
  • The complexity of the dishes: hard
  • Cuisine: -German
  • Author--Sarah Wiener
Venison with sauce
For venison.
  • 600 g deer fillet cut into 6 pieces,
  • olive oil,
  • salt and pepper to taste.
For the sauce
  • 2 onions finely chopped shallot,
  • 25 grams of smoked bacon,
  • 250 ml. red wine,
  • 2 tablespoons red currant jelly,
  • 2 teaspoons of apple jelly,
  • 600 ml. chicken broth,
  • 50 ml. Marsala*,
  • 110 gr. butter,
  • 2 teaspoons raspberry vinegar,
*Marsalastrong dessert wine originally from Sicily, which has some resemblance to Madeira, but it differs from the high sugar content.
For the mashed potatoes "Champ"
  • 900 gr. potatoes, shelled and halved,
  • 85 ml. cream can be fatty,
  • 85 ml. milk,
  • 75g. cold butter,
  • salt and pepper to taste,
  • 1 bunch finely chopped green onions,
  • 2 handfuls of nettle, immerse in boiling water and rinse in cold,
  • a little grated nutmeg,
For the cabbage "Savoy"
  • 1 savoy cabbage,
  • 4 slices bacon, chopped finely striped,
  • 100 gr. butter,
  • 3 onions shallot, finely chopped,
  • salt and pepper to taste
Venison with sauce, with potatoes and savoy cabbage
Venison and sauce.

Before you cook venison First make the sauce. Take finely chopped shallot quickly fry it in a little oil, add the bacon and cook until it turns brown.
Pour red wine and evaporate it in half.
Then pour in the chicken broth, and also evaporated by half, add the apple and currant jelly. Latest add Marsala wine and whisk cold butter in it.
Before serving, add the sauce raspberry vinegar.
Venison with sauce, with potatoes and savoy cabbage
Venison with sauce, with potatoes and savoy cabbage
Prepare mashed "Champ"

Pre-peeled and cut into pieces cook the potatoes in salted water until tender, but not raskiselennym!
Then drain the water and give to stand for 5 minutes in a closed pan. Then mash and mixed with cold butter. Preheat over medium heat and add the milk to the mashed potatoes.
The last nettles and chop green onions and add to the sauce, season with salt, pepper and rub a little bit of nutmeg for a special shade of puree.
Serve hot with a little butter.
Venison with sauce, with potatoes and savoy cabbage
Venison with sauce, with potatoes and savoy cabbageMelt the butter in a saucepan with a little olive oil.
Medallions of venison lubricate this oil in a pan and cook, grill or grate (English for about 2 minutes, on average, about 4 minutes per side).
Let fried medallions short rest under cover, then served with sauce and potatoes "Champ"..
Venison with sauce, with potatoes and savoy cabbage
Venison with sauce, with potatoes and savoy cabbageCooking cabbage "Savoy"
Take four external pure and beautiful cabbage leaves and cut the stem. Leaves blanch in hot water for a minute and then rinse in cold water to stop the process.
The rest of cabbage cut into small pieces, removing the stalk. In a large skillet, melt the butter and fry the bacon first, until it is golden, then add the cabbage and shallots, fry about 5-8 minutes. Then put on a plate and let cool.
Take a small cup of tea and put it in a savoy cabbage leaf. Savoy cabbage leaf in the cup fill with a mixture of cabbage and fried bacon. Carefully wrap the cabbage leaf and top bowl close food polyethylene to keep the shape.
Place the cups in the refrigerator for freezing and shaping. At this time, we Preheat the oven to 180 degrees, remove the cabbage received medallions of the cups and put everything on the tray. Cover with aluminum foil and warm up for about 10 minutes.
Venison with sauce, with potatoes and savoy cabbage
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Author: zemmDate: 24-08-2015, 22:02Views: 1476Comments: - 0
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