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Venison fillet in Rösti crust with red cabbage and chestnut cream

Venison fillet in Rösti crust with red cabbage and chestnut cream

Rating:
Preparation time
90 Minutes
Difficulty
Chef

Preparation

  1. Red cabbage: Mix the red cabbage with the red wine, apples, apple juice, cranberry jam, apple vinegar and spices and knead well. Season with salt and pepper and leave to marinate overnight. Heat the clarified butter in a pan, sauté the onions and garlic, add the marinated red cabbage and simmer until al dente. Grate the potato into the red cabbage and continue to simmer until the cabbage takes on a creamy consistency.
  2. Venison glace: Sear the venison trimmings in oil, quench with red wine and pour in the demi-glace. Reduce slowly to a thick sauce.
  3. Rösti crust: Briefly Sauté the 11er Rösti potatoes, grated in a pan. Stir in the Parmesan, Dijon mustard and egg yolk.
  4. Venison fillet: Cut the venison fillets into 4 pieces, season with salt and pepper and sear on both sides. Spread the Rösti mixture over the fillet and cook in the oven at 130 °C for approx. 15 - 17 minutes.
  5. Chestnut cream: Mix the cream with the chestnut purée and pour into a piping bag.
  6. Beetroot cylinder: Simmer the tapioca pearls, beetroot and beetroot juice until thick, season with salt and blend. Pass through a sieve and spread evenly on a silicone mat. Dry to 90 % in the oven at 65 °C, then cut into rectangles. Deep-fry these briefly in hot oil (160 °C) and shape into cylinders. Fill with the chestnut cream.
  7. Serving suggestion: Take the venison fillet out of the oven, leave to rest and cut in half. Place some venison glace on the plate and arrange the fillets on top. Add the red cabbage and beetroot cylinders. Garnish with redcurrants and chervil.

Ingredients

for
Persons




  • Red cabbage
    1 kg head of red cabbage, grated
    1.8 l red wine
    400 g apples, grated
    200 ml apple juice
    200 g cranberry jam
    50 ml cider vinegar
    1 tbs ground caraway
    1 tbs marjoram, dried
    1 pinch of cinnamon
    Salt, pepper
    50 g clarified butter or oil
    200 g onions, finely chopped
    3 cloves of garlic, finely chopped
    1 potato, uncooked, as thickener

  • Venison glace
    200 g venison, trimmings
    Oil for frying
    100 ml red wine
    500 ml demi-glace

  • Rösti crust
    300 g 11er Rösti Potatoes, grated potato
    1 tsp Parmesan, finely grated
    1 tsp Dijon mustard
    1 egg yolk

  • Venison fillet
    2 venison fillets
    Oil for frying
    Salt, pepper

  • Chestnut cream
    200 g chestnut purée
    100 ml whipped cream
    Beetroot cylinder
    50 g tapioca pearls
    100 g beetroot, boiled, finely diced
    100 ml beetroot juice
    Salt
    Oil for deep-frying

  • As garnishing
    4 trusses of redcurrants
    4 sprigs of chervil

11er Nahrungsmittel GmbH
Galinastraße 34
6820 Frastanz
T. +43 5522 515 21 0
info@11er.at

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