Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Baked venison escalope with potato and lamb's lettuce salad
Wild game is right at home in the Upper Mühlviertel. Daniel Erler from the "Gasthof Post" in Hellmonsödt makes classic schnitzel - with pumpkin seeds in the breadcrumbs.
Cooking time: 1 hour 40 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | twig(s) | Thyme |
| 0,5 | twig(s) | Rosemary |
| 100 | ml | Buttermilk |
| 800 | g | Topside from the leg of venison, cut into thin slices |
| Salt | ||
Ingredients for breading
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | Flour |
| 2 | Eggs | |
| 150 | g | Crumbs |
| 70 | g | Pumpkin seeds, chopped |
| Salt | ||
| Vegetable oil and/or clarified butter for frying | ||
Ingredients for the potato and lamb's lettuce salad
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | g | Bacon potatoes |
| 80 | g | Onions |
| 5 | tablespoon(s) | Oil |
| 1 | tablespoon(s) | Tarragon mustard |
| 5 | tablespoon(s) | Vinegar |
| 120 | ml | Beef soup, warm |
| 1 | teaspoon(s) | Salt |
| 80 | ml | Water |
| 3 | Radishes, thinly sliced | |
| 2 | handful | Lamb's lettuce, washed |
- The evening before, chop the thyme and rosemary, mix with the buttermilk and marinate the venison cutlets in it. Keep cool. Boil the potatoes in salted water until soft and peel.
- The next day, peel and finely chop the onions for the salad, sauté briefly in oil and add the mustard. Allow to sweat briefly. Deglaze with the vinegar. Cut the potatoes into flakes and mix with the marinade. Then bring to the desired consistency with warm beef stock and water.
- Coat the venison escalopes in flour, beaten egg and breadcrumbs mixed with pumpkin seeds and bake in hot oil at 170 °C until floating. Lift out and drain on a wire rack. Garnish the salad with radishes and lamb's lettuce, serve the schnitzel with lemon as usual.
