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:

 

Method:

  1. 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.

  2. Brown the trimmings in a pan add the Mocke Turtle and half a litre of bouillon. Boil gently for
    approximately 1 ½ hour.

  3. 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.

  4. 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.

  5. 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.

  6. 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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