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Wild trio with beurre noisette and stir-fried red cabbage
Pork steak, beef steak and venison steak with sesame seeds, cinnamon, anise and hoisin sauce.
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Ingredients
Directions
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Heat the butter in a saucepan (preferably with light soil then you can judge the color well) on medium heat.
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The butter will first melt then fizz and then turn brown.
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Remove the pan from the heat when the butter is brown and pour this beurre noisette directly into a refractory bowl.
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In the meantime, heat a frying pan without oil or butter and roast the sesame seed in 3 min. Golden brown. Let cool on a plate.
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Cut the coals into strips that are as thin as possible (use a mandolin if you have one).
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Heat the peanut oil in a wok or frying pan and stir fry the red cabbage with the cinnamon stick and star anise for 5 minutes on a high heat.
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Turn down the heat and add 2 tbsp beurre noisette and the hoisin sauce. Season with salt and pepper and sprinkle with sesame seeds.
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Dab the meat (at room temperature) dry with kitchen paper. Sprinkle with the five spice and salt to taste.
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Heat the rest of the oil and butter in a frying pan and put the meat in the pan when the fat is no longer bubbling. Fry the meat in about 6 minutes of rosé. Turn them halfway.
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Allow the meat to rest for 5 minutes.
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Warm up the beurre noisette for a while, if necessary. Serve the meat with the red cabbage and the beurre noisette.
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Nutrition
550Calories
Sodium8% DV200mg
Fat72% DV47g
Protein40% DV20g
Carbs3% DV9g
Fiber24% DV6g
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