Slabo idemo u lov , nemamo vremena. Ali na sreću mnogo prijatelja lovaca, koji nam donesu ponešto iz svoga ulova. Ovo je divan komad divlje srnetine, koja se brzo sprema. Umesto tamarilo čatnija možete koristiti i druge voćne čatnije .
Sastojci
Za srnetinu
400 g srnećeg file
malo maslinovog ulja
kocka putera
so i sveđe mleven crni biber
2 čena belog luka iseckanog
4 grančice svežeg timijana
Fondant krompir
Recept možete naći na mom blogu OVDE
Tamarilo čatni
24 tamarila
200 g smedjeg šećera
475 ml malt sirćeta
1 Kašika soli
450 g oljuštenih i iseckanih jabuka
400 g iseckanog crnog luka
1 kašičica dimljene paprike
15 g mešanih začina
Priprema
Čatni
Od ove količine dobicete oko 3 tegle šatnija, koji je najbolje čuvati na hladnom mestu ili u frižideru gde se može održati i nekoliko meseci.
Presečemo tamarilo, i kašikom lako možemo izvaditi unutrašnji deo.
Sipamo u šerpu sa ostalim sastojcima i krčkamo oko dva sata.
Srnetina
Zagrejemo puter u tiganju. Premažemo srnetinu maslinovim uljem , posolimo i pobiberimo. Pospemo belim lukom i timijanom
.
Pečemo 5 minuta sa svake strane. Tako smo dobili lako pećenu (rare) srnetinu . Ako želite srednje pečenu ond adodajte na vreme prženja još 2 minuta.
Srnetinu pre sečenja ostavimo da odmori oko 5 minuta.
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Venison filet , fondant potatoes and tamarillo chutney
Ingredients
For the venison
- 400 g venison fillet
- dash olive oil
- salt and freshly ground black pepper
- knob of butter
- 2 garlic cloves, peeled and crushed
- 4 sprigs fresh thyme, leaves only
Tamarillo chutney
24 tamarillos
900g brown sugar
475ml malt vinegar
1 Tbsp salt
450g apples, cored and chopped (do not skin)
450g onion, peeled and chopped
1 tsp smoked paprika
15g (half a packet) mixed spices
900g brown sugar
475ml malt vinegar
1 Tbsp salt
450g apples, cored and chopped (do not skin)
450g onion, peeled and chopped
1 tsp smoked paprika
15g (half a packet) mixed spices
Create
Chutney
Pour boiling water over the fruit and leave for 5 mins.
Remove the skin and cut into pieces roughly. Place in a stockpot with all the other ingredients; bring up to a boil and simmer for two hours.
Store in clean jars with lids in the fridge.
Remove the skin and cut into pieces roughly. Place in a stockpot with all the other ingredients; bring up to a boil and simmer for two hours.
Store in clean jars with lids in the fridge.
Venison
Melt some butter in a frying pan. Oil the filet and season with salt and pepper- Sear on each side for 5 minutes. That would be rare. If you wish medium rare add another 2 minutes to frying time. Let rest for 5minutes before slicing the meat
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