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Vincent Flaska
Deer fillet with mushrooms and parsnip puree
Game with deer steak, mushrooms and a puree of whipped cream, potatoes and parsnip.
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Ingredients
Directions
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Peel the parsnip and cut into 2 cm pieces. Boil the potatoes with the parsnip in water for 20 minutes with salt.
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Meanwhile, spray the leaves of the sprigs of thyme. Cut the shallot into thin rings and the mushrooms in pieces.
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Heat the butter in a frying pan and fry the shallot for 3 minutes on low heat.
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Add the mushrooms and cook over a high heat for 8 minutes. Season with salt and pepper.
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Meanwhile sprinkle the venison steaks with salt and pepper.
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Heat the butter in a large frying pan and fry the steaks for 4 minutes on a high heat.
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Turn halfway. Let the steaks rest on a hot plate under aluminum foil for 5 minutes.
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Drain the parsnip and potatoes. Add the thyme and cream and puree with the puree mash. Season with pepper.
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Serve the steaks with the mushrooms and mashed potatoes.
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Nutrition
595Calories
Sodium24% DV580mg
Fat42% DV27g
Protein74% DV37g
Carbs15% DV45g
Fiber40% DV10g
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