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- 2015/05/28
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Grilled Venison, asparagus and parsnip puree with potatoe fondants & red wine sauce
レシピ
材料・調味料 (3 人分)
作り方
- 0
- Parsnip Puree
simmer chopped parsnips in milk & cream with garlic salt & pepper till parsnips are cooked.... put into food processor and blend into a smooth purée... return puree to pot heat up if necessary.
- 1
- Version medallion's
coat with olive oil..season meat well with cracked black pepper and salt.
Grill 2-3 minutes each side then let rest for at least 5 minutes.
- 2
- Red wine Sauce.
In a pan sauté some shallots in olive oil till translucent.
Add 1 cup red wine & 1/2 cup of beef stock, garlic and fresh rosemary.
Simmer on med-low heat until reduced by half.
Strain the sauce through a sieve or cheese cloth and return to pan.
Add 1 tablespoon of butter and stir in till melted and mix well.
Season with salt & pepper to taste.
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もぐもぐ! (35)
いま人気のレシピと料理写真
