Fried deer tenderloin, baked saddle of deer, kaszotto from barley flakes, baked root vegetables

 

Ingredients:

Fried deer tenderloin, Baked saddle of deer

  • Sokołów deer tenderloin
  • Sokołów saddle of deer
  • 3 cloves of garlic
  • 3-4 sprigs of fresh thyme
  • 70-100 ml oil
  • salt, pepper

 

 Kaszotto from barley flakes

  • 250 g barley flakes
  • 500 ml vegetable stock
  • 50 g parsley leaves
  • 100 g butter
  • 2 white onions
  • 100 g Sokołów raw-smoked bacon

 

Baked root vegetables

  • 100 g carrots
  • 100 g parsley (root)
  • 100 g celeriac (celery root)
  • 100 g beetroots
  • 3 cloves of garlic
  • 4 sprigs of thyme

Fried deer tenderloin, baked saddle of deer

Directions:

Dry the deer meat with a paper towel. Remove all hard membranes with a sharp knife. In this way, you will prevent the meat from shrinking after heating. The cleaned meat can be marinated - finely chop garlic and fresh thyme, add a small quantity of vegetable oil and rub the mixture into the meat. Leave for an hour to marinade.

Carefully clean the meat from the marinade, season with salt and freshly ground pepper. Fry both kinds of meat on a hot frying pan on vegetable oil or clarified butter. When the meat turns golden-brown, put it in the oven preheated to about 160-170oC.
Bake deer tenderloin for about 10-15 minutes, depending on its thickness. Saddle of deer is much thicker - leave it in the oven for about 30-40 minutes.

Put the meat aside for a while after baking to rest. Temperature inside the meat needs to be stable, and the meat is then evenly baked on the cross-section.

 

Kaszotto from barley flakes

Directions:

Cut bacon into thin strips and dice the onions finely. Fry the bacon until golden, next add the onions. Fry until onions become tender and golden. Add barley flakes and warm vegetable stock.

Mix all ingredients and gradually add the stock. The flakes will absorb it. When the flakes are soft, add fresh butter and finely chopped parsley leaves. Season with salt and freshly ground pepper.

 

Baked root vegetables

Directions:

Cut the washed and peeled vegetables into irregular shapes. Next cook them al dente in salted boiling water. Boil the beetroots separately (otherwise the water will get red).

Drain the initially cooked vegetables and put them in a wide heatproof dish. Pour a small amount of olive oil over them, add the cut garlic and thyme. Season the vegetables with some salt and freshly ground pepper.
Put the vegetables into the oven preheated to 180°C for about 10 minutes.

 

 

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