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Juniper and Pepper Venison Back Steak on Rosti Potato with Chocolate Molé Sauce
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Venison Steak With Wine Sauce
Courgette and tomato gratin. Wild mushrooms, chard and wet polenta. Heat a frypan and add 50—80ml of the clarified butter. When the butter starts to bubble, add a large handful approximately g of the potato mix and pat out to the desired size approximately 10cm wide by 2—3cm deep; use a ring mould if you have one. Cook until golden, and flip to cook the other side.
Serve the venison on top of the rosti potato, and pour the sauce over the top. The earthy flavours of this dish are suitable for venison, duck and other rich game meats.
Oops, for a better browsing experience, please adjust your browser size or rotate your device! Rosti potato Finely grate the potato using the thin side of a cheese-grater, to produce matchstick-shaped slivers of potato.