"VIANDS TO DUBLICATE"
Following a recipe by chef Walter Stippler & Team
"Pumpkin soup & venison medallions in pumpkin cover
with potato and corn salad "
Ingredients for the soup:
- 400 g pumpkin
- 1 onion
- 2 cloves of garlic
- Ground oil, salt, pepper, chilli, lime zest, cumin
- 1 teaspoon paprika
- 1/2 l beef broth
- 1/2 liter creambutter
Peel the pumpkin, remove the seeds and chop coarsely. Peel the onion and garlic and chop finely. In saucepan, heat oil. Sauté onion colorless. Garlic and pumpkin back down. Season with salt, pepper and cumin. Short toss and remove from heat. Dusting with paprika, add tomato paste and stir. With soup and pour in cream, flavor with chili and lime and abrasion and mix everything.
Ingredients for the venison medaillons & the salad:
- Venison a 70 g
- Flour, egg, breadcrumbs and ground roasted pumpkin seeds
- Oil or ghee for frying
- 500g waxy potatoes
- 1 red onion
- Salt, pepper, mustard, sugar, vinegar, oil
- Quail & pumpkin pieces for decoration
Preparation of Venison & the salad:
Venison medallions in dusting flour, turn the egg and finally bread with bread crumbs and pumpkin seeds. Then bake in a hot pan until crisp out. Peel the onions and chop salad. Wash the potatoes and let cook until tender in salted water. Still warm, peel the potatoes and cut into slices.
Mix with the marinade of vinegar, oil, sugar, mustard, salt, pepper and onion and season well. Decorate nicely with a quail egg and pumpkin pieces!
"We wish you good luck following the recipe and enjoy it!"