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Appenzell-style deer steak
Cream and Appenzeller “Rahmlikör” sauce, walnuts, figs and pears, garnished with autumn vegetables and napkin knödel.
For 4 people.
Ingredients
Entrecôte, cream and Appenzeller “Rahmlikör” sauce
• 600 g of fresh deer steak, trimmed
• 60 g of roasting butter
• 40 g of butter
• 40 g of walnuts and cashews
• 2 peeled pears, cut into strips
• 2 fresh figs, cut into quarters
• 8 cl of “Appenzeller Rahmlikör”
• 6 cl of fresh orange juice
• 2 dl of game stock
• 1 dl of whipped whole cream
• 1 dl of liquid whole cream
• Spices: nutmeg, cinnamon, clove powder, salt, pepper
Knödel with smoked bacon napkin
• 4 stale white rolls from the day before
• 60 g of diced smoked bacon
• 80 g of butter
• ½ bunch of parsley
• 1 onion
• 100 ml of milk
• 1 egg
• 1 pinch of nutmeg, salt and pepper
Preparation
Entrecote
Trim a stale deer steak about 3 weeks old, removing the skins and sinews. Season with salt, a little cinnamon and clove powder, pepper and nutmeg and sear briskly in butter to roast in a very hot pan. This very tender piece should continue to cook slowly in the oven at 78° C. Place it on a rack so that it does not simmer in its juices. Cooking time: 30 minutes maximum.
Appenzeller cream sauce “Rahmlikör”
Deglaze the pan with “Appenzeller Rahmlikör”, add the game stock and the liquid cream and reduce the sauce until the desired consistency. Add the orange juice (optional), season with salt, pepper and a little cinnamon, then refine with the whipped cream. Serve the sauce in a gravy boat.
Napkin Knödel
For the steamed Knödel, peel the onion and cut it into small cubes. Melt the butter in a saucepan and brown the onion and bacon. Wash and dry the parsley, chop it and add it. Cut the buns into cubes and add the onion mince. Whisk together the milk, egg, nutmeg, salt and pepper and pour this mixture over the bread cubes. After 10 minutes, knead the mass and, with damp hands, form a roll on a sheet of cling film. Wrap in aluminum foil tightly and twist the ends. Prick several times with a fork and steam at 100°C for 30 minutes. Unwrap, cut into slices and brown in butter.
Trim
Briefly brown the pear slices, figs and walnuts in butter and place them on the cut meat. Serve with braised fall vegetables.
Up to you !
