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Lamb and Game

Venison with Chestnut Groestl

Martin Sieberer, is the Austrian Tyrol region's only chef with three Gault Millau toques. Since 2001 his gourmet establishments at the Hotel Trofana Royal have been getting top marks every year.

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Serves 6

800 g Rack of venison with ribs
Herb oil for marinade
Finely chopped juniper
Butter

Groestl
500 g Potatoes
100g Flour
75 g Parmesan
50g Egg yolk
100 g blanched chestnuts
150g Brussel sprouts
Salt, pepper, thyme, chopped parsley

PREPARATION

Remove bones, fat and sinews from the venison backs. Rub the meat with herb oil and chopped juniper and marinate overnight in a cool place.
Heat the butter until frothy then brown the venison briefly on both sides. Allow the venison to rest for 10 minutes.

Groestl
Cook and mash the potatoes then knead together with the remaining ingredients to form a dough. Pinch off small gnocchi-sized pieces and cook in boiling water until they float. Drain well. Fry the gnocchi with the brussel sprouts and blanched chestnuts in butter over a low heat. Season to taste with salt, pepper, thyme and chopped parsley.
Serve the venison on the groestl.

Bon appetite!

euromaxx a la carte 03.03.05 gericht rehruecken