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Deer Fillet, cooked in Vapor of Indian Verbena - Chef Johann Lafer

 
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Restaurant: Johann Lafers Stromburg

Chef: Johann Lafer

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 3.7/ 5 - 10 votes - 4,237,584 views
 

Deer Fillet, cooked in Vapor of Indian Verbena - Chef Johann Lafer

Category:
Meat Cooking Recipes on Video
Servings:
4 People
Cooking recipe time in minutes:
100
Cooking recipe Search Tags:
 Deer Fillet cooked in Vapor of Indian Verbena Chef Johann
Recommended wine with the dish:
Hermitage rouge
Difficulty level:
Easy
Cooking Recipe Preparation time
  • Preparation time: 100 minutes
Cooking Recipe Ingredients
  • 1.76 lbs. prepared deer fillet
  • 0.85 cups of game fond and reduced red wine
  • 2 tbsp. bouillon
  • 2 tbsp. sesame oil
  • Allspice
  • Pepper grains
  • 0.7 oz. ginger
  • 1 bouquet coriander
  • 5 Indian verbena leafs
  • 2 garlic pods
  • 3 shallots
  • 0.7 oz. butter
  • 4 crepes
  • 1 spoons cornstarch
  • 0.27 lbs. blueberries
  • 4 asparagus
  • 4 small broccoli bouquets
  • 4 carrots (with their green)
  • 0.44 lbs. chestnuts
  • 1.8 oz. cane sugar
  • 0.7 oz. butter
  • 1.4 tbsp. maple syrup
 		How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Put ginger, Indian verbena, shallots and garlic in a cocotte.
  2. Then, sear in sesame oil.
  3. Add some allspice, some pepper grains, coriander leafs, white wine, bouillon and cover the whole with a lid. Let it slowly cook.
  4. During this cooking, take the deer fillet and season it with salt and pepper.
  5. Sear quickly in a pan with very hot sesame oil.
  6. Continue by putting the deer fillet in a sieve to cook it in the steam of the Indian verbena.
  7. Cover with a lid and let it slowly cook.
  8. Then, prepare the glazed (sugarcoated) chestnuts.
  9. Simply put some cane sugar in a saucepan. Add the peeled chestnuts and sprinkle with some maple syrup.
  10. Wait until the chestnuts are well cooked and the liquid turns into a thick syrup.
  11. Next, prepare the crêpes as accompaniment.
  12. These are very simple crêpes, which you fill with blueberries that have been previously enlarged with cornstarch.
  13. Place the stuffed and folded crêpes in a pan with warm butter to heat and color them.
  14. Cut the meat. Then, place it on a serving dish, accompanied with the stuffed crêpe, chestnuts, a carrot with its green, some broccoli and asparagus.
  15. Sprinkle the dish with the game fond sauce and red wine. Add some parsley leafs for the visual pleasure. Enjoy!
Restaurant
Name:
Johann Lafers Stromburg
Phone:
+49 6724 9310 0
Website:
www.johannlafer.org
Address:
Schlossberg 1
City:
Stromberg (Rheinland-Pfalz
Country:
DE
Overview:
"The convergence between tradition and history, the fortified castles and vineyards along the riverbanks make Rhine one of the most beautiful regions in Germany. Surrounded by the Rheinland forest, the ancient fortified castle Stromberg has become a unique place of the savoir-vivre under the impulse from Sylvia and Johann Lafer. Nowadays adored by the media, Johann Lafer is frequently on German television and presents a tv-show that is produced in his own studios…at the Stromburg! Success made in Germany."
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