Recipe (english)

Deer & Herbs Seitlinge with Rösti

Deer & Herbs Seitlinge with Rösti

For deer and herbs Seitlinge with Rösti tender and juicy deer steak from the club is used. For the sauce stone mushrooms cover with 1/8 liters of hot water. Leave to swell for 15 minutes. Preheat the oven to 200° C for the Rösti. Clean herbs Seitlinge. Dice half the stalks for the sauce. Cut the remaining herbs into slices as a side dish. Dice the shallots and bacon. For the sauce melt 10 g butter in a pot. Brown the bacon. Add half the shallots and all the mushroom cubes. Fry and dust with flour. Sweat on lightly. Add stone mushrooms with mushroom soak water. Extend with broth. Season with pepper, salt and thyme. Round off with cognac. Stir in the sour cream. Simmer at the lowest setting. Place the Rösti on a baking tray. Bake for 15 minutes on the middle shelf. Turn Rösti over. Bake for another 15 minutes. Leave 10 g butter in a pan. Brown the rest of the shallots. Lightly fry the herbs seitlings. Season with salt and pepper. Heat the lard in a pan. Deer steak from both sides in each case 1 minute sharply sauté. Reduce temperature. Roast deer steak from each side for another 2 to 3 minutes. Season deer steak with pepper and salt. Deer, herbs Seitlinge and Rösti arrange. Serve with sauce.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
744 kcal
36 g
53 g
40 g

(C)opyright by Marions Kochbuch