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  • 2015/05/28
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Grilled Venison, asparagus and parsnip puree with potatoe fondants & red wine sauce

レシピ
材料・調味料 (3 人分)
Venison Medallions
4
Red Wine
1 bottle
Beef Stock
300mls
garlic
1 bulb
shallots
2
asparagus
potatoes
2
作り方
0
Parsnip Puree

simmer chopped parsnips in milk & cream with garlic salt & pepper till parsnips are cooked.... put into food processor and blend into a smooth purée... return puree to pot heat up if necessary.
1
Version medallion's

coat with olive oil..season meat well with cracked black pepper and salt.

Grill 2-3 minutes each side then let rest for at least 5 minutes.
2
Red wine Sauce.

In a pan sauté some shallots in olive oil till translucent.
Add 1 cup red wine & 1/2 cup of beef stock, garlic and fresh rosemary.
Simmer on med-low heat until reduced by half.
Strain the sauce through a sieve or cheese cloth and return to pan.
Add 1 tablespoon of butter and stir in till melted and mix well.
Season with salt & pepper to taste.
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もぐもぐ! (36)