
Venison
One of my Fathers favourite restaurants was the restaurant of the Amstel Hotel in Amsterdam. At the time (1950 – 1960) the Chef was Mr A.H.J. Overmars. When visiting Holland, business or pleasure, the Amstel Hotel was always on the menu!
This recipe is for 8 to 9 persons.
Ingredients:
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Venison of approximately 1.2kgs (skinned, sides trimmed)
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200gr Butter
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10 Crushed black peppercorns
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1 small finely diced onion
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½ sliced large carrot ("winterpeen")
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15gr blueberry jelly
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Salt
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1 can of Mocke Turtle (https://culinarylore.com/food-history:what-is-mock-turtle-soup/)
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½ l Beef Stock
Method:
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The venison is trimmed on sides to make the venison “straight”. This is necessary for the cooking process to take place evenly over the meat.
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Brown the trimmings in a pan add the Mocke Turtle and half a litre of bouillon. Boil gently for
approximately 1 ½ hour. -
Put the butter in a roasting pan and let it brown lightly. Carefully lay the venison in the browned butter and sear on all sides.
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Put the roasting pan with the venison in a pre-heated oven (+/- 200C), 25 minutes medium-rare, 35 minutes well done. Regularly drip the browned butter over the venison. This will keep the meat tender and soft.
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Take the roasting pan out of the oven, take out the venison, and keep warm under a double layer of kitchen foil. Add the crushed pepper, onion, carrot, and jelly to the roasting pan. Fry this for an additional 5 to 10 minutes.
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Now add the Mocke Turtle-bouillon-meat mixture to the roasting pan and boil mixture over high heat (5 to 10 minutes). Now slightly bind the sauce (gravy thickness) and pass the whole through a sieve.
As for sides, you can serve:
Berry jelly or blueberry jelly
Stewed (gestoofd) halves of apple
Haricots vert
Brussels sprouts
Green asparagus
Chestnuts
Pommes noisettes
~ ENJOY ~


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