Venison with chestnut crust

Venison with chestnut crust

2 venison filet
5-6 all spice
1tsp juniper
50g pre-cooked chestnuts
50g old bread/toast
50g warm butter
1 glass red wine
1/2 glass portwine/madeira/cream sherry
1tsp aceto balsamico
1tsp demi-glace
1/2 glass warm water

Preparation/Zubereitung

2 Hirschfilet
5-6 Piment
1 TL Wachholderbeeren
50g vorgekochte Maronen
50g altes Brot/Toast
50g warme Butter
1 Glas Rotwein
1/2 Glas Portwein/Madeira/Cream sherry
1 TL Aceto balsamico
1 TL demi-glace
1/2 Glas warmes Wasser

06.12.09

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