Filter
Reset
Sort ByRelevance
Vincent Flaska
Deer fillet with mushrooms and parsnip puree
Game with deer steak, mushrooms and a puree of whipped cream, potatoes and parsnip.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the parsnip and cut into 2 cm pieces. Boil the potatoes with the parsnip in water for 20 minutes with salt.
-
Meanwhile, spray the leaves of the sprigs of thyme. Cut the shallot into thin rings and the mushrooms in pieces.
-
Heat the butter in a frying pan and fry the shallot for 3 minutes on low heat.
-
Add the mushrooms and cook over a high heat for 8 minutes. Season with salt and pepper.
-
Meanwhile sprinkle the venison steaks with salt and pepper.
-
Heat the butter in a large frying pan and fry the steaks for 4 minutes on a high heat.
-
Turn halfway. Let the steaks rest on a hot plate under aluminum foil for 5 minutes.
-
Drain the parsnip and potatoes. Add the thyme and cream and puree with the puree mash. Season with pepper.
-
Serve the steaks with the mushrooms and mashed potatoes.
Blogs that might be interesting
-
60 minMain dishself-raising flour, medium sized egg, semi-skimmed milk, dried thyme, traditional olive oil, beef chipola sausage, onion, tap water, fresh green beans,toad in the hole
-
27 minMain dishgarlic, traditional olive oil, sea salt, cherry tomatoes on the branch, linguine, Red onion, frozen wok prawns with garlic and parsley, wild spinach, arugula,linguine with roasted cherry tomato and shrimps
-
40 minMain disholive oil, coalfish fillet, onion, peeled tomatoes, corn granules, Tortilla wraps, young cheese, iceberg lettuce,fish wraps with iceberg lettuce
-
20 minMain dishpaprika mix, baby maize, (peanut) oil, vega finely chopped, tomato cubes, Al-Andalus, taco shell, chopped iceberg lettuce, grated Gouda aged cheese 48, sour cream,tacos with vegadehakt and babymais
Nutrition
595Calories
Sodium24% DV580mg
Fat42% DV27g
Protein74% DV37g
Carbs15% DV45g
Fiber40% DV10g
Loved it