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Hirschrücken mit Spekulatiuskruste, Kürbiscreme und Ofengemüse
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Ingredients
Vorbereitung
- 60 g Weißwein
- 30 g Balsamico, hell
- 5 Wacholderbeeren
- 8 Pimentkörner
- 2 Nelken
- 1 TL Thymian
- 2 TL Majoran
- ¼ TL Zimt, gemahlen
- 2 EL Salz und etwas mehr zum Würzen
- 2 ½ TL Pfeffer und etwas mehr zum Würzen
Ofengemüse
- 200 g Möhren, in Stiften (2 x 5 cm)
- 200 g Porree, in Ringen (3 cm)
- 100 g Sellerie, in Stiften (2 x 5 cm)
- 200 g Pastinaken, in Stiften (2 x 5 cm)
- 100 g frische Pilze, in Scheiben (2 cm)
- 3 EL Öl
- 1 EL Honig
Hirsch und Kruste
- 800 g Hirschrücken, sehnenfrei
- 2 EL Öl
- 100 g Spekulatius
- 80 g Butter, in Stücken
- 2 Eigelb
- 50 g Paniermehl
Kürbiscreme und Fertigstellung
- 400 g Hokkaido-Kürbis, in Stücken
- 450 g Kartoffeln, mehligkochend, in Stücken (3 cm)
- 60 g Milch
- 50 g Butter, weich, in Stücken
- 3 - 4 TL Senf
- ½ TL Muskat
- Nutrition
- per 1 Portion
- Calories
- 5107 kJ / 1221 kcal
- Protein
- 83 g
- Carbohydrates
- 84 g
- Fat
- 62 g
- Saturated Fat
- 28 g
- Fibre
- 11.3 g
- Sodium
- 5157 mg
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