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David Huntzinger
Deer fillet with herb rub and roasted potato and carrot
Deer filet rubbed with a spice rub of szechuan peppercorns, coriander seed and smoked paprika powder served with carrot and potato.
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Ingredients
Directions
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Preheat the oven to 200 ˚C. Wash the potatoes and cut them into wedges. Spread them over a griddle covered with parchment paper.
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Cut the carrots into inclined pieces of about 4 cm. Place between the potato wedges.
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Sprinkle the potato and carrot with the salt and the ras el hanout. Drizzle with the olive oil. Spoon and bake for 50 minutes in the oven.
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Heat a frying pan without oil or butter and toast the peppercorns and the coriander seed for 3 minutes. Then put in the mortar.
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Add the smoked paprika and the salt and crush everything. Rub the deer fillet around with this rub.
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Heat the olive oil in the frying pan and fry the deer fillet around brown in 4 min. Then place in an oven dish.
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Put the baking tray at the bottom after 35 minutes, and place the baking dish with the venison fillet on a grid at the top of the oven. Bake another 15 minutes.
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Take everything out of the oven. Spoon the potato and carrot on a large scale. Cut the meat into slices and put on top.
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Nutrition
635Calories
Sodium35% DV840mg
Fat38% DV25g
Protein102% DV51g
Carbs16% DV48g
Fiber40% DV10g
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