Recipe Tip
from our chef Andreas Hörger:
Wild mushroom skewers with blackberry ketchup and berry vegetables
[] Ingredients:
1kg blackberries
500gr demerara sugar
250gr white wine vinegar
tsp. cinnamon
clove
pimento
Let all ingredients simmer over low heat for two hours, filter and let cool down.
Berry vegetable:
Make caramel by boiling sugar, butter and water. Deglaze with white wine and lemon juice. Melt caramel and stew shortly with the berries; reduce liquid briefly. Serve warm.
Wild mushroom skewer:
Trim filet of venison back to a portion size of 90 to 100 grams. Wrap prunes in speck. Trim stems of the mushrooms. Put alternatingly a prune, filet of venison, mushroom, filet of venison and prune on the skewer. Roast in safflower oil in a hot pan.
Bavarian Cream
[] Ingredients:
1l milk
8 egg yolks
250g sugar
1 vanilla bean
8 leaf gelatine
shot Grand Manier
1l cream
Preparation:
Beat milk, egg yolks, 250g sugar and vanilla bean using the double-boiler method. Add gelatine and a shot of Grand Manier. Let cool on ice. Add whipped cream. Fill in glasses and serve with raspberries.