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| Hotel & Spa Jagdhof ***** |
Tyrol | Austria
Scheibe 44
A - 6167 - Neustift/Stubaital/Tirol
Tel: +43 (0) 5226 2666
Fax: +43 (0) 5226 2666 503 |
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Hotel & Spa Jagdhof *****
Presented by the Chef de Cuisine Michael Spirk
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Medium chamois rump with wild rowan berries
on cream savoy cabbage with cream quark meringue
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Ingredients
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Recipe for four persons
800 g triggered geputzte Gamskeule (thick flank or nut in the whole one)
100 g of rowan berries fresh
200 ml of a brown basic sauce
100 g of sugar
5 cl rowan berry brandy
10 cl white port
Elder syrup, balsamic vinegar, salt, pepper, vegetable oil
Cream savoy cabbage
200 g of cleaned-up savoy cabbage leaves
200 g of milk
15 g of butter
15 g of flour
50 g of cream
Salt, pepper, nutmeg, 2 bay leaves, 4 juniper berries
Cream quark meringue
200 g of cooked, pressed potatoes
100 g of a gripping flour
2 yolks
80 g cream quark
20 g of butter liquid
Salt, pepper for seasoning
Grease for deep-frying
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Preparation
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The rowan berries are prepared a day before. To make the berries edibly,
they must be washed and frozen for 24 hours so that one then can
reprocess them.
In a little pot, without grease melting sugar, producing a caramel. As soon
as the sugar has accepted a pale brown colour extinguishing with the rowan
berry brand, then add the rowan berries- boil together a short time.
Cut the leaves into fine stripes for the cream savoy, blanch in boiling saltwater
for approx. a minute, afterwards rinse into iced water immediately. Making the
butter melt, stirring in flour, browning briefly, infusing with the milk with. Adding
bayleaf and juniper berries, boiling the whole under permanently stirring for
approx. 3 minutes. Afterwards straining through a colander, mixing with the s
avoy cabbage, adding the cream, seasoning with salt, pepper and Muskat.
All ingredients should have room temperature for the cream quark nockerl.
Kneading everything in a bowl together, forming meringue. Either one can
dig up the meringue with a spoon or one forms a roll with the dough and
cuts sloping pieces with a little knife. You can deep-fry freshly the meringue
or also freeze and baking golden brown in frozen condition in hot fat.
For the sauce you should have finished a brown basic sauce. One can season
this sauce with a balsamic vinegar and sweeten with a little black elder berry syrup.
Preparing the meat only shortly before the meal. It is important that one
already has finished all other supplements and the sauce. Browning briefly
the meat in hot fat on all sides and giving with the pan into the oven
preheated on approx. 150° degrees Celsius. The cooking time is approx.
25 minutes for pieces of about 500 grams.
Taking the meat out of the stove, let rest for 3 minutes, cut up and serve
with the supplements. Pour the sauce and garnish with the slightly warm
rowan berries.
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We would like to thank the
Chef de Cuisine Michael Spirk
Hotel & Spa Jagdhof *****
and wish you good success!
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Spa Hotel Jagdhof | Austria
“with highest pleasure orientation” ...
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