I went to butcher in one of the burbs. The family owned business Hamm was founded 1899. They reinvented themselfs often over the decades. But tradition of a good butcher still stands.
They sell venison and wild boar as well. Today's special was saddle of venison steaks
I have a problem with rare or medium rare steaks. But venison needs to be cook on the medium rare side. I talked to the lady behind the counter and got some advice. I followed it and the result was tasty.
The steak was served with a potato mash and broccoli. Some broccoli stalk cut i chunks went in the pot with the potatoes. The florets went in the microwave for 4 min.
Ingredients for 1:
120 g saddle of venison steak, salt and pepper, oil
5 small potatoes, 220 g broccoli
50 ml milk, 30 ml double cream, 30 g butter, nutmeg, salt
Use a very hot pan with a little oil and sear the venison on all sides. 3min on each dife, one on the corners. Wrap in aluminium foil and keep under a towel to stay warm. Rest for 10 min.
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