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Swarovski Optik NORBERT NIEDERKOFLER AP­PRE­CIA­TING THE GIFTS OF NA­TU­RE working on preparing meal. From the wild to the tableSwarovski Optik NORBERT NIEDERKOFLER AP­PRE­CIA­TING THE GIFTS OF NA­TU­RE working on preparing meal. From the wild to the tableSwarovski Optik NORBERT NIEDERKOFLER AP­PRE­CIA­TING THE GIFTS OF NA­TU­RE working on preparing meal. From the wild to the table

NORBERT NIEDERKOFLER

GRILLED VENISON WITH LOVAGE SEED SAUCE

Время чтения: 4 протокол

Norbert Niederkofler, a Michelin-star chef from Italy, shares one of his many amazing creations. The dish stays true to his "Cook the mountain"-credo supporting Alpine culture. Thus, all ingredients are sourced locally - no exceptions. Enjoy!

Norbert picture

5 EASY STEPS OF

PREPARATION


5 DAYS BEFORE :
PREPARE LOVAGE SEEDS

Wash the lovage seeds and place them in an airtight container. Make a brine consisting of 2% salt by boiling 20 g (4 tsp) salt with one liter (35 fl oz) water. Allow the brine to cool slightly and pour into the container, ensuring that it is full to the brim so that no air can enter. Store the container for four to five days at around 25°C/77°F until the pH has reached a level of acidity between 3 and 4, then keep in the refrigerator

4 DAYS BEFORE:
MAKE THE LEEK OIL

Grill the leek, place in a food processor with 200 ml (7 fl oz) grapeseed oil and blend at high speed until the desired consistency is achieved. Pour into a straining cloth and let it drip overnight

3 DAYS BEFORE:
MAKE THE SAUCE

Dice the soup vegetables and fry in a skillet with a little grapeseed oil. Meanwhile, roast the venison bones in the oven for 30 minutes at 200°C/400°F. Place everything in a pan and cover with water, simmer for 5 to 6 hours then strain. Repeat the next day and finally on the third day boil down the stock to the desired consistency with 10 ml (2 tsp) leek oil and the lovage seeds.

LAST MINUTE
GRILL THE VENISON:

Fry the venison in a pan over a high heat with a little grapeseed oil, then transfer to the charcoal grill

HOW TO SERVE:

Cut the venison into 4 portions, season with salt, and arrange on a plate with the sauce.
Serve with salad and grilled carrots, which have been coated with blueberries before a final grill finish.

Meat harvested through hunting (game) is an ethically correct, sustainable, local, and high quality food source. Norbert Niederkofler and his team combine game meat with Alpine specialties. St. Hubertus in St. Kassian in Alta Badia.

INGREDIENTS

FOR 4 SERVINGS:


FOR THE VENISON:

500 g/18 oz venison
25 ml/1.5 tbsp leek oil
Salt to taste

FOR THE SAUCE:

1 kg/2.2 lbs venison bones
50 g/1.8 oz onions
50 g/1.8 oz celery root
50 g/1.8 oz celery stalks
50 g/1.8 oz carrots
Grapeseed oil for frying
Lovage seeds in brine
10 ml/2 tsp leek oil

FOR THE LEEK OIL:

250 g/9 oz leeks, green parts only
200 ml/7 fl oz grapeseed oil

FOR THE LOVAGE SEED SAUCE:

10 g/2 tsp lovage seeds
20 g/4 tsp salt
1 liter/35 fl oz water