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Lamb and Game

Filet of Venison Stuffed with Pickled Gherkins

This time around our recipe comes from Adam Komar, chef at the Belvedere Restaurant in Warsaw.

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Filet of venison stuffed with pickles, mushrooms, and cheese gnocci, served with gooseberry jam and a red wine sauce

Ingredients for Four Servings:

800g filet of venison

200g smoked bacon

160g onions

160g pickled gherkins

240g cottage cheese

50g flour

2 eggs

160g mushrooms (saffron milk caps, chanterelles, and matsutakes)

100g spring onions

50g butter

100g gooseberries, fresh or frozen

200g sugar

50g white wine

500g red wine

fresh thyme, parsley

Preparation:

Marinate the filet of venison with crushed juniper berries for two or three hours in a cool spot.

Wash the gooseberries. Brown 100g of sugar in a pot, then quench with white wine and boil down to half the volume. Add the gooseberries and simmer until the wine has evaporated. Set aside and allow to cool.

Knead the cottage cheese, flour, eggs, and salt into a dough. Form gnocci with a teaspoon and let them soak in saltwater until they float to the top. Set aside.

Cut the onions, bacon, and peeled pickled gherkins into small pieces. Sautee the bacon in a pan. Add the onions and pickles. Add salt, pepper, and chopped parsley.

Clean the mushrooms with a moist cloth and cut them into pieces. Sautee them with the spring onions in butter. Add salt only at the end.

In another pot, brown 100g of sugar. Quench with red wine, add thyme, and boil down to a third of the volume. Remove from heat and bind the sauce with butter.

Remove the juniper berries from the venison. Salt and pepper, sautee on both sides until the meat is medium rare.

Bind the roast juices with butter and sautee the cheese gnocci in them.

Serving:

Arrange the meat and pickle mixture in three layers. Add the mushrooms and cheese gnocci. Round out the plate with the gooseberry jam and red wine sauce.

Decorate with fresh thyme.

23.11.2010 DW-TV EUROMAXX a la carte gericht

Bon Appetit!

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