Polenta (creamy cooking) Boil poultry soup, mix in polenta grits. Stirring continuously, add the finely chopped chalots, further butter and white wine with salt and season with mace.
Deer back steaks oil in hot frying pan sear meat on both sides add lemon thyme branch season with salt and season with pepper brush meat with mustard under the salamander at very low top heat briefly herb foam whip butter with lavender, rosemary, thyme varieties, pepper, parsley, garlic until creamy. The over steam warm/cooled creamy beaten yolk under it pull on the steaks form and with upper heat 10 to 15 sec over-bake.
Cook the game demi-glace sauce, add red wine, season with chopped green peppercorns, add a little cream if desired.
Serve with fresh sautéed mushrooms (depending on the season) e.g.
with chanterelles (Eierschwammerln) Roast the finely chopped chalottes in a little bit of oil Add the chanterelles and roast briefly while swirling Salt and sprinkle with parsley : O-Titel : Hirschrückensteak mit Kräuterschaum überbacken und : > Polenta
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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