(*) from local hunting grounds, alternatively fallow deer loin Deer loin and Brussels sprouts: * Sauté deer loin briefly in butter, season with salt, season with pepper and steam in the oven at 180 °C for about 15 min. in the fat pan.
* Briefly boil Brussels sprouts in water, quench, toss in butter before serving and season with salt, pepper and a pinch of nutmeg.
Lippischer Kastenpickert:
rise with lid closed.
* Spread dough evenly into a buttered loaf pan dusted with breadcrumbs.
* Bake in oven at 170 °C for 60 to 80 min. until golden, cool.
* Before serving, cut Kastenpickert into finger-thick slices and fry on both sides in a little butter.
Red wine beetroot sauce: * For the sauce, fry the bones of the venison loin in a little fat, season with salt and pepper, extinguish with a dash of red wine.
* Clean and chop the onions and sauté in butter until translucent, add to the bones form.
* Pour a little water and reduce, then pour the remaining red wine and also reduce.
* Remove the bones, strain the sauce through a fine sieve, thicken with turnip greens and add iced butter in flakes before serving.
Serve with potatoes.
Kastenpickert
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.