| from the restaurant "AUBERGE DU CHEVAL BLANC" in Lembach |
| Ingredients to serve 4 people: 1.8 kg of saddle of venison 200 g of mirepoix (carrot, celery, onion) 1 bouquet garni 3 dl of red wine 1 liter of brown stock
Ingredients for the sauce:
Trimmings: . |
Trim the saddle of venison and remove bones. Brown the bones in very hot
oil. After the bones have been colored add the mirepoix. Continue
browning and drain off the excess fat. Deglaze with red wine and add the
bouquet garni and several juniper-berries. Stir in the brown stock and
some water. Let simmer for 3 to 4 hours. Strain this game stock and
reserve.
Lightly carmalize the red currant jelly and deglaze with the rasberry
vinegar. Add the white wine, shallots, tarragon, and pepper. Let reduce.
Pour the game stock into this reduced sauce and continue to cook until the
desired consistency is reached. Whisk in the red fruit mustard, strain the
sauce and correct the seaonings (adding salt, pepper and a trickle of
cognac). Keep this sauce warm.
Lightly flatten the venison medaillions and salt, pepper and flour them
(optional). Sauté the medaillions in butter, 3 minutes on each side. Keep
them warm. Drain the cooking fat, deglaze with cognac and add this liquid
to the prepared sauce.
Place the medaillions on the plate and garnish with the candied chestnuts,
the pear in red wine and the huckleberries. Pour the sauce over the
medaillions. Decorate with some chives or tarragon. Serve the Alsatian
noodles on the side.
*Red fruit mustard Cook together the following: 100 g of rasberries, 100 g of blackcurrants, 100 g of red currants, 100 g of blackberries, 100 g of morello cherries and a red beet. Let cook until the fruits have been reduced and a puree achieved. Pass the puree through a sieve and mix in an amount of mustard equal to the amount of fruit puree.
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| from the restaurant "Jean-Frederic EDEL" in Sélestat |
| Ingredients to serve 8 people: 1veal hock of 2.2 kg 2 tomatoes 2 large carrots 2 large onions 1 head of garlic (the above three ingredients in a mirepoix) 1/2 liter of beer 1/2 liter of red wine 5 to7 peppercorns 1 bayleaf 2 juniper-berries 1 branch of thyme |
Brown the ve al hock until it has a golden color and then place in a cast
iron stew-pan with the mirepoix of vegetables. Add 1/2 liter of beer and
1/2 liter of red wine. Add 5 to 7 peppercorns, a bayleaf, 2
juniper-berries and a branch of thyme. Keep just below boilling for 2 hours
in the oven at 180°C.
Serve with small shell-shaped pasta which are golden and crispy, having
been simmered in butter.
|
| from the restaurant "ESTAMINET SCHLOEGEL" in Strasbourg |
| Ingredients to serve 4 people: 1 kg of venison fillets 1/4 liter of Bordeaux wine 1 spoonful of vinaigrette 1/8 liter of cream 1/4 liter of game stock or chicken juice salt and pepper cinnamon ginger 1 shallot 1 teaspoon of red currant jelly |
Roast the venison with high heat in a cast-iron or copper recipient. Put
the venison to the side, degrease the recipient and half-cook the shallot
with the 5 types of crushed peppercorns and ginger. Deglaze with the red
wine, reduce and add the game stock or the chicken juice. Reduce and add
the cream.
Strain the sauce and add a teaspoon of red currant jelly, cinnamon and vinegar.
Reheat the venison in the oven and cut into escalopes. Pour the sauce over
the escalopes and serve with a choice of mushrooms, huckleberries,
chestnuts, pears and Alsatian noodles.
|
in Sea Salt and Garlic Served with Chanterelle Mushrooms and Gray Shallots |
| from the restaurant "JULIEN" in Strasbourg |
| Ingredients to serve 2-3 people: 1 large veal chop of about 750 g sea salt black pepper 1 head of garlic (cloves separated and blanched) 2 chopped gray shallots 150 g of chanterelle mushrooms butter oil |
Preheat the oven to 200°C. Generously salt and lightly pepper the veal
chop and place in a thick pan with a little oil which is hot. Lightly
brown the chop on both sides. Cook in the oven after placing a large
piece of butter on the side and sprinkling the garlic cloves around. Let
roast for 7 minutes on each side, basting regularly. Remove from the oven
and let rest for 5 minutes so that the juices return to the meat.
During this time, sauté the chanterelle mushrooms and the shallots in a bit
of butter. Serve these on the side of the meat with mashed potatoes.
|
| from the restaurant "COTTAGE FLEURI" in Elsenheim |
| Ingredients to serve 4 people: 4 quails 200 g of chopped meat 200 g of fresh white mushrooms 1 onion 1 shallot 1 bouquet of parsley 100 g of duck mousse |
Remove the bones from the quail. Prepare the stuffing by combining a
mushroom duxelle, chopped meat, onion, shallot, parsley and duck mousse.
Stuff the quails. Half-cook the quails in a pan with a little butter and
oil. Bake them in the oven at 250°C for 10 minutes. Deglaze the pan
juices with a little red wine, a touch of tomato concentrate, and two soup
spoons of veal stock. Bind the sauce with butter. Pour the sauce over the
quails and serve with spring vegetables.
|
| from the restaurant "ZIMMER" in La Wantzenau |
| Ingredients to serve 4 people: 4 chicks of 500 g each 1/4 liter of crème fraîche cider vinegar mustard garden herbs fine bread crumbs 1/4 liter of white wine salt and pepper |
Clean the chicks. Split along the back and cut the vertebra. Season with
salt and pepper. Cook the chicks in the oven for 25 minutes at 180°C.
Brush the chicks with the cider vinegar, mustard, garden herbs, salt and
pepper. Sprinkle with the fine bread crumbs and finish the cooking. The
chicks should be golden and crunchy. Discard the cooking fat , deglaze
with the white wine and reduce. Add the crème fraîche and reduce until the
desired consistency is acheived. Correct the seaonings. Serve with rice
and a glass of riesling or pinot noir.
|
Served with a Barley Rissotto |
| from the restaurant "LA COUR D'ALSACE" in Obernai |
| Ingredients to serve 4 people: 1 farm-bred chicken to serve 4 400 g of crayfish 50 g of onions 50 g of leeks 50 g of celery 50 g of carrots 1/2 of a soup spoon of tomato concentrate 5 cl of cognac whipping cream salt and pepper olive oil white vinegar
Ingredients for the barley risotto: |
Remove the crayfish tails from the bones and drain. Reserve the carcasses
and the heads for the bisque. Sauté the carcasses and the heads in olive
oil until they are lightly colored. Add a bit of finely chopped onion,
leek, celery and carrot (50 g total). Deglaze and flambé with cognac. Add
the tomato concentrate and cover with water. Cook for 1/2 hour then
strain. Season with salt and pepper.
Cut the chicken into 8 pieces, each leg and breast should be cut in two.
With the remainder of the chicken carcass make a well-flavoured stock.
Flour, season the chicken pieces with salt and pepper and panfry them in
butter to lightly color them. Pour in the bisque and half of the chicken
stock and let cook for 20 minutes. Add some cream and correct seasonings.
While the chicken is cooking, prepare the barley risotto. Half-cook in
butter the chopped onion as well as the carrots, leeks and celery which
should be in1 mm cubes. Pour in the barley, add salt and pepper, and stir
in the other half of the chicken stock. Continue adding water until the
liquid doubles the volume of the barley. Cook slowly and covered for 25
minutes.
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