Venison Veal Steak with Mushroom Sauce and Beetroot Gnocchi


Rating: 4.33 / 5.00 (9 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the deer:







For the mushroom sauce:








For the cabbage sprouts:





For the spice mixture:












For the gnocchi:










Instructions:

For the venison veal steak with mushroom sauce and beetroot gnocchi, first finely crush or mix the spices for the game in a mortar or food processor. Rub the venison with it. Heat a pan with about 2 tablespoons of oil and brown the meat with shallot, rosemary and thyme. Cook in the preheated oven at 120 °C (top/bottom heat) until pink (core temperature 60-65 °C).

For the sauce, clean the mushrooms well and cut them into coarse pieces. Peel the shallots and cut into small cubes. Heat the oil in a pan and sauté the shallots and mushrooms. Pour in the whipping cream, reduce slightly, then add the pasta and tarragon leaves.

For the cabbage sprouts, remove the stalk and cut in half (or pluck off the leaves), blanch in salted water and rinse in ice water until cold. Reheat the cabbage sprouts with the butter stock, season with salt and pepper.

For the beetroot gnocchi, peel the potatoes and boil in salted water, drain and steam. Press through a potato ricer and knead with 15 g of the butter and the remaining ingredients to form a soft dough. Leave to rest for 1 hour.

Form gnocchi and boil in salted water. When the gnocchi rise, let them stand for another 2-3 minutes. Lift out and finish in a pot with beet juice and 10 g butter.

Serve venison veal steak with mushroom sauce and beetroot gnocchi.

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