Kaszuby-Style Filet of Venison | Lamb and Game | DW | 04.08.2005
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Lamb and Game

Kaszuby-Style Filet of Venison

Bozena Belka and Marcin Kowalski are the spontaneous, expressive and daring chefs of the Podewil Hotel in Gdansk.


At just 28 and 29 years of age, the two cooks have already caused a stir in the kitchen of Gdansk's five-star hotel, the Podewil. Last year German gastronomy magazine "Der Feinschmecker" called their food the culinary equivalent of the neo-expressionist painting of Germany's "Jungen Wilden" (Young Wild Ones). The Podewil is housed in a magnificently restored 18th century palace. We visit the chefs there and see why US trade publication "Easy Escapes" named it Poland's best hotel.

Kashubia (Kaszuby) Style Filet of Venison

150 grams of venison filet per person
salt, pfeffer

20-30 grams of brown sugar
1 teaspoon of butter
A dash of brandy for the flambé
1 handful of rowan berries *
*Note: Be sure to buy these from a reliable source. There are two sorts of rowan berries, one of which is poisonous!!
2 teaspoons of demi-glace sauce

Cabbage, as much as desired
1 teaspoon of butter
salz, pfeffer, dill
1 dash of chicken broth
lemon to taste

New potatoes

To prepare:

Venison Filet:
Lightly sauté the meat, add salt and pepper, and then cook in the oven at 180 degrees celcius for 15 to 20 minutes.


Take the brown sugar and heat it in the fry pan until it caramelises. Add the rowan berries and a dash of brandy.
Flambé the mixture, before dousing the flames with the demi-glace sauce.

Cut the cabbage into thin strips, sauté lightly, so that the cabbage remains crisp. Add salt and pepper and sprinkle with dill. Then add chicken broth and lemon to taste.
Cook the new potatoes, peel them and toss them in butter.

Bon appetit!