Roe deer fillet with a red wine reduction, brussels sprout puree and gnocchi
This gourmet recipe comes from star chef Markus Ries from the Hotel Wellness Spa Pirmin Zurbriggen in Saas-Almagell. We hope you enjoy recreating this dish and, of course, bon appetit!
Place the roe deer fillet, juniper, thyme, and rosemary in a vacuum bag and seal.
Cook sous-vide (in the vacuum bag) in a 54°C water bath for approximately 45 minutes.
Remove the venison from the vacuum bag, dry with a paper towel and season with salt. Fry in a hot pan until well sealed, then slice. For the sauce, reduce 0.5 litres of good red wine and stir in the meat juices.
Ingredients (for 4 persons)
|600g||Roe deer fillet (trimmed)|
|5 dl||Red wine|
|Wacholder, Thymian, Rosmarin nach persönlichem Geschmack|
Preparation Brussels sprout puree
Cook the Brussels sprouts until done, then blend with the cream in a food processor, adding salt and pepper to taste.
Wash the potatoes and cook in boiling water for approximately 30-35 minutes. Then drain and allow to cool slightly.
Peel the still-warm potatoes and press through a potato ricer. Let the potato mixture cool completely.
Knead the potato mixture with egg yolks, flour, and semolina to form a dough. Season with salt.
Roll into strands about 3 centimetres thick on a lightly floured surface.
Chop the strands into small pieces, gently shape to form Gnocchi.
Cook in batches in salted boiling water for 4-6 minutes or until they float to the surface.