|
May 2011 Harz young deer fillet with a shallot mustard crust celery puree / apple croquettes / carrots |
|
|
|
Season the deer fillet with a little wild spice seasoning. Heat the butter in an oven proof pan until it begins to foam. Saute the rosemary and thyme and then add the venison and sear on both sides and bake in preheated oven. Cook until required and allow it to rest for 10 minutes with the shallot-mustard crust to brown au gratin before carving. Shallot-mustard crust Beat 100g of butter with a kitchen mixer until creamy. Add the finely diced shallots, salt, pepper, chopped thyme, coarse mustard and some German Riesling wine which has been reduced a bit. Add more wine to taste and some fine bread crumbs for binding. Celey puree Peel and dice 1 celery stick and blanch in boiling salted water for about 5 min and drain. Add the butter in a pan and gently saute the celery, add 300ml cream and cover the pan and allow it to simmer for 10 minutes. Then season with a little salt, nutmeg and lemon juice. Apple croquettes / apple chutney Boil 500g floury potatoes with the skin still on in boiling salted water until cooked. Place them into an oven for 10 minutes so that any water can evaporate. Peel potatoes and press through a potato ricer add 100g flour, 2 egg yolks, nutmeg and salt to taste. Shape into croquette and fill with the apple chutney, and fry in hot fat. Apple chutney Caramelized about 80g sugar in a pan and than add 400g peeled apple cubes, 150ml Gewürztraminer wine and 150ml apple juice, 1 vanilla pod, 20ml apple cider vinegar, salt lightly with sea salt. Allow this to cook until all the liquid has gone, and at the end add a pinch of tumeric. Baby carrots Wash 12 pieces of carrots, peel but leave a little green on. Heat the butter in a pan until it foamsand than add the carrots, a little vanilla, sugar, nutmeg and salt. Deglaze with white wine and broth and add some thyme in the last third of cooking time. |
 For 4 people you need: 600g young deer fillet 500g floury potatoes shallots celery 12 small carrots 100g butter 100g breadcrumbs 100g flour 80g sugar 2 egg yolk coarse mustard 100ml Riesling wine 150ml Gew?rztraminer 150ml apple juice 20ml apple cider vinegar vanilla pod lemon juice nutmeg rosemary thyme tumeric wild spices salt pepper |
| Footnote:A place where you can enjoy nature with all senses. In the middle of a landscape in the southern Harz, for the future of which you have to take responsibility. Thus is the philosophy of the house: Use renewable energies, protect the environment. The hotel offers carbon neutral overnight stays, and is surrounded by timber-framed houses in the middle of nature between mountains and wide leafy woodlands, glens and green mountain meadows. People travelling to the Naturresort Schindelbruch are surrounded by nature www.schindelbruch.de |
April 2010 |
May 2010 |
June 2010 |
July 2010 |
August 2010 |
September 2010 |
October 2010 |
November 2010 |
December 2010 |
January 2011 |
February 2011 |
March 2011 |
April 2011 |
May 2011 |
June 2011 |