| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | Virgin olive oil, plus 4 T |
| 2 | Spanish onions, cut, in 1/8" ribbons |
| 1 Tasse | Cinzano Rosso sweet vermouth, plus 1/2 cup |
| 8 | Pieces venison, Denver leg, 1/2inch thick |
| 1/2 Tasse | Seasoned flour |
| 2 | Waxy potatoes, peeled, in 1/2" cubes, soaking in water |
| 4 x ca. 30 g | Speck (smoked prosciutto), julienne |
| 4 Tasse | chicken stock |
| 1/4 Tasse | tomato sauce basic |
|
In a 12 to 14inch saute pan, heat 4 tablespoons olive oil until smoking. Add onions and cook until golden brown, about 8 to 10 minutes. Add Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside. Season venison with salt and pepper and dredge in seasoned flour.
In a clean 12 to 14inch saute pan, heat oil until smoking. Place venison pieces and cook until dark golden brown on one side. Turn and cook 1 minute on other side and remove to warm plate. Add potatoes and cook until light brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute. Remove meat to platter and spoon sauce around.
|
|
Anmerkungen zum Rezept:
|
