Ah, sure I was happy! Since I had created a larger pool of veal stock, I thought the whole time this meal: deer steak with dark brown gravy, hash browns and vegetables . To put it straight to the point, yes, it was exactly as it should be. A great pleasure!
The best way to get fresh, local game meat, offers himself for me on Fridays, on the Weekly market. Because this is also the deadline for so many other goodies, however, the deer now had to wait a while. This one came from the way Blankenheim in the Eifel.
In the raw state, the meat dark red and has no visible fat. At the sight of me caused lingering doubts whether it would be possible for me to roast this tender meat perfectly. And also because I need the answer straight away: has succeeded absolutely perfect and I am still very excited!
The steaks I have seared in a cast iron pan on a thin film of olive oil and some salt. Then were the meat at 80 ° C in the oven while I prepared the sauce: Finely chopped onions, fry in the pan, add veal stock and red wine and reduce. In between, season with salt, rounded at the end of beet and cabbage Assemble with butter.
g For my two steaks of about 125 I did not know exactly how long they would need. When the sauce was ready, I let the meat a little drag in the water until it felt right at your fingertips. The result I found great because the pieces inside were more red than pink (a little darker than it appears in the photo), while still nice and tender.
addition, there were mixed vegetables with broccoli, Leek and carrots. And of course, hash browns! Finally, yesterday I passed the test Switzerland, links the Zorra with FB had. Since one must dare to such national shrines even before, even if they belong to the neighbors. This shall consist of at gekochen Rösti potatoes ground into chips and fried in peanut oil in a nonstick pan.
0 comments:
Post a Comment