Venison steak under a speculoos crust with glazed chestnuts and baked black salsifies (Johann Lafer)

Name: Venison steak under a speculoos crust with glazed chestnuts and baked black salsifies (Johann Lafer)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Venison steaks (approx. 80 g each); 3 Stem(s) Marjoram; 3 Juniper berries; 5 black peppercorns; 3 TABLESPOONS Olive oil; 4-5 Tbsp Vinegar essence; 1 TABLESPOON + 100 g flour; 300 g Black salsifies; 130 g Butter; 50 g fresh white bread; 7-10 Tbsp Salt; 1 TEASPOON Gingerbread spice; 2 Eggs (size M); 2 TABLESPOONS + 200 g whipped cream; 100 g Breadcrumbs; 300 g pre-cooked chestnuts; 50 g Sugar; 200 ml Poultry stock; 7-10 Tbsp Pepper; 500 ml grease for baking; 1 Freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Venison steaks (approx. 80 g each)
3 Stem(s) Marjoram
3 Juniper berries
5 black peppercorns
3 TABLESPOONS Olive oil
4-5 Tbsp Vinegar essence
1 TABLESPOON + 100 g flour
300 g Black salsifies
130 g Butter
50 g fresh white bread
7-10 Tbsp Salt
1 TEASPOON Gingerbread spice
2 Eggs (size M)
2 TABLESPOONS + 200 g whipped cream
100 g Breadcrumbs
300 g pre-cooked chestnuts
50 g Sugar
200 ml Poultry stock
7-10 Tbsp Pepper
500 ml grease for baking
1 Freezer bag

Directions

1
Wash the marjoram and dab dry. Remove the leaves and cut finely. Crush juniper and pepper in a mortar. Add oil and marjoram. Marinate venison steaks with the herb-oil mixture for about 30 minutes.
2
Stir vinegar essence and 1 tbsp. flour until smooth and mix with plenty of water. Brush and peel the black salsifies vigorously under running water. Place the black salsifies in vinegar water immediately. Cover the black salsifies and cook in boiling salted water for about 20 minutes until firm to the bite.
3
Meanwhile beat 50 g butter until creamy. Crumble white bread. Stir in 1 pinch of salt, gingerbread spice and white bread crumbs. Pour the butter mixture into a freezer bag and roll out thinly for about 3 mm, chill.
4
Drain the black salsifies and allow to drain. Whisk eggs and 2 tbsp. cream. Turn the roots first in 100 g flour, then in whisked egg and breadcrumbs. Heat the fat in a pan and fry the roots until golden brown.
5
Remove the meat from the marinade and fry on both sides in a hot pan. Add 30 g butter and glaze the steaks at low heat. Season with salt and remove. Cover the steaks with the butter crust and gratinate them in the preheated oven grill (electric range: 230 °C) for approx. 5 minutes.
6
In the meantime heat 50 g butter in a pan. Add chestnuts, sprinkle with sugar and caramelise lightly. Deglaze with chicken stock and 200 g cream. Let it boil down to a creamy consistency and season with salt and pepper.
7
Arrange black salsify, chestnuts and steaks on plates. Garnish with marjoram.