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Recipe of October and November 2006
Hotel Perren - Zermatt - Valais
Christof Nienstedt
SMOKED WILD BOAR FILLET ON A BED OF KOHLRABI MATCHSTICKS WITH SWEET POTATOES AND PECAN NUTS
Recipe for 4 people
Meat:
600g wild boar fillet
Marinate the fillet for two days with salt, brown sugar, juniper berries and rosemary. Then cold smoke.
Prepare a stuffing of 100g minced veal, 100g cream, salt and pepper.
Blanch four Savoy cabbage leaves, refresh in cold water, lay out flat and pat dry on a tea towel. Spread with stuffing. Cut the wild boar fillet into four equal pieces and wrap each one in a cabbage leaf. Secure each parcel with some fine string and grill in a convection oven (set to grill function, 180°C) for 3 minutes on each side. It is important that the dish (which you have warmed in the oven) is not too hot when you place the meat in it, or the meat will split. Turn the oven off when you turn the meat, and after the last 3 minutes cooking time open the door slightly and let the meat rest for another 3 minutes.
Sauce:
Boil 2dl of venison stock with some Syrah until reduced and most of the liquid has evaporated. Then stir in some butter and walnut oil to bind the sauce.
Vegetables:
Cut 400g of kohlrabi into fine strips and mix with a bit of salt. Cover and set aside for about an hour – liquid should come out of the kohlrabi. Add 20g butter and cook the kohlrabi in its juice over a low heat, stirring from time to time, until the liquid has evaporated and the butter has coated the rest. Mix in a few finely sliced kohlrabi leaves.
Accompaniments:
Cook two sweet potatoes with the skin on. Peel them and leave to cool, then cut into 12 even slices. Reheat them in a frying pan and glaze with butter, caramelized sugar and pecan nuts.
Pears:
Absolutely essential with venison!
Slice two pears, season lightly with salt and pepper and sprinkle with flour. Grill them lightly with butter and baste with caramelized sugar.
Chestnuts:
Also indispensable!
Glaze 100g of peeled chestnuts in caramelized sugar with a bit of salt and butter
Garnish with some fresh herbs and colourful vegetables. A glass of “Maître de Chais” Syrah from the Valais will complement this meal perfectly. Bon appétit!
VENISON AND GUINEA FOWL WITH TWO SAUCES, SERVED WITH FIGS IN PORT, PEARS AND CREAMY NOODLES
Recipe for 4 people
Meat:
Prepare a stuffing of 100g minced veal, 100g cream, salt and pepper.
Place two lightly seasoned guinea fowl breasts, without the wings, skin side down on the worktop. Spread with some of the stuffing. Spread the rest of the stuffing on 300g of venison fillet. Sandwich the breasts and fillet together and tie with fine string. Grill for 3 minutes on all sides in a convection oven (set to grill function, 180°C). It is important that the dish (which you have warmed in the oven) is not too hot when you place the meat in it, or the fillet will split. It is also important to start with the guinea fowl on the bottom. After turning the meat for the third time, switch off the oven, and after the last side has cooked for 3 minutes open the door and let the meat rest for another 3 minutes, but make sure that the venison fillet is underneath to prevent the red juices from the meat colouring the white guinea fowl breast.
1st sauce:
Boil 1dl of venison stock with some Cornalin (one of Provins’ red wines) until most of the liquid has evaporated. Then stir in some butter to bind the sauce.
2nd sauce:
Boil 1.5dl of concentrated guinea fowl stock with 0.5dl of cream until the liquid evaporates. Do not reduce too much or the sauce will be too sweet. Flavour with a splash of gin and add a bit of butter.
Fruits:
Pears
Slice two pears, season lightly with salt and pepper and sprinkle with flour. Grill them lightly with butter and baste with caramelized sugar.
Figs
Blanch two ripe figs, refresh in cold water and cook in port. Remove the figs and reduce the port. Cut the figs into quarters and soak them in the reduced port with a bit of butter added.
Accompaniments:
Cook 120g of thin noodles in salted water, drain and rinse under hot water. Reheat with some cream, butter and grated parmesan.
Garnish with some fresh herbs and colourful vegetables. A glass of “Maître de Chais” Cornalin from the Valais will complement this meal perfectly. Bon appétit!
Both of these delicious dishes currently feature on our special venison menu. If you would prefer to enjoy them without having to do all the work yourself, you can do so until 21 October in the “Rothornstube” in Zermatt. Alternatively, visit us throughout the winter to discover some other superb flavours!
Best wishes from an autumnal Zermatt.
Christof Nienstedt and the team at the Perren hotel.
| Christof Nienstedt |
SMOKED WILD BOAR FILLET ON A BED OF KOHLRABI MATCHSTICKS WITH SWEET POTATOES AND PECAN NUTS
| Recipe for 4 people | |
| Meat: |
600g wild boar fillet Marinate the fillet for two days with salt, brown sugar, juniper berries and rosemary. Then cold smoke. Prepare a stuffing of 100g minced veal, 100g cream, salt and pepper. Blanch four Savoy cabbage leaves, refresh in cold water, lay out flat and pat dry on a tea towel. Spread with stuffing. Cut the wild boar fillet into four equal pieces and wrap each one in a cabbage leaf. Secure each parcel with some fine string and grill in a convection oven (set to grill function, 180°C) for 3 minutes on each side. It is important that the dish (which you have warmed in the oven) is not too hot when you place the meat in it, or the meat will split. Turn the oven off when you turn the meat, and after the last 3 minutes cooking time open the door slightly and let the meat rest for another 3 minutes. |
| Sauce: | Boil 2dl of venison stock with some Syrah until reduced and most of the liquid has evaporated. Then stir in some butter and walnut oil to bind the sauce. |
| Vegetables: | Cut 400g of kohlrabi into fine strips and mix with a bit of salt. Cover and set aside for about an hour – liquid should come out of the kohlrabi. Add 20g butter and cook the kohlrabi in its juice over a low heat, stirring from time to time, until the liquid has evaporated and the butter has coated the rest. Mix in a few finely sliced kohlrabi leaves. |
| Accompaniments: | Cook two sweet potatoes with the skin on. Peel them and leave to cool, then cut into 12 even slices. Reheat them in a frying pan and glaze with butter, caramelized sugar and pecan nuts. |
| Pears: |
Absolutely essential with venison! Slice two pears, season lightly with salt and pepper and sprinkle with flour. Grill them lightly with butter and baste with caramelized sugar. |
| Chestnuts: |
Also indispensable! Glaze 100g of peeled chestnuts in caramelized sugar with a bit of salt and butter |
VENISON AND GUINEA FOWL WITH TWO SAUCES, SERVED WITH FIGS IN PORT, PEARS AND CREAMY NOODLES
Recipe for 4 people
Meat:
Prepare a stuffing of 100g minced veal, 100g cream, salt and pepper.
Place two lightly seasoned guinea fowl breasts, without the wings, skin side down on the worktop. Spread with some of the stuffing. Spread the rest of the stuffing on 300g of venison fillet. Sandwich the breasts and fillet together and tie with fine string. Grill for 3 minutes on all sides in a convection oven (set to grill function, 180°C). It is important that the dish (which you have warmed in the oven) is not too hot when you place the meat in it, or the fillet will split. It is also important to start with the guinea fowl on the bottom. After turning the meat for the third time, switch off the oven, and after the last side has cooked for 3 minutes open the door and let the meat rest for another 3 minutes, but make sure that the venison fillet is underneath to prevent the red juices from the meat colouring the white guinea fowl breast.
1st sauce:
Boil 1dl of venison stock with some Cornalin (one of Provins’ red wines) until most of the liquid has evaporated. Then stir in some butter to bind the sauce.
2nd sauce:
Boil 1.5dl of concentrated guinea fowl stock with 0.5dl of cream until the liquid evaporates. Do not reduce too much or the sauce will be too sweet. Flavour with a splash of gin and add a bit of butter.
Fruits:
Pears
Slice two pears, season lightly with salt and pepper and sprinkle with flour. Grill them lightly with butter and baste with caramelized sugar.
Figs
Blanch two ripe figs, refresh in cold water and cook in port. Remove the figs and reduce the port. Cut the figs into quarters and soak them in the reduced port with a bit of butter added.
Accompaniments:
Cook 120g of thin noodles in salted water, drain and rinse under hot water. Reheat with some cream, butter and grated parmesan.
Garnish with some fresh herbs and colourful vegetables. A glass of “Maître de Chais” Cornalin from the Valais will complement this meal perfectly. Bon appétit!
Both of these delicious dishes currently feature on our special venison menu. If you would prefer to enjoy them without having to do all the work yourself, you can do so until 21 October in the “Rothornstube” in Zermatt. Alternatively, visit us throughout the winter to discover some other superb flavours!
Best wishes from an autumnal Zermatt.
Christof Nienstedt and the team at the Perren hotel.
| Recipe for 4 people | |
| Meat: |
Prepare a stuffing of 100g minced veal, 100g cream, salt and pepper. Place two lightly seasoned guinea fowl breasts, without the wings, skin side down on the worktop. Spread with some of the stuffing. Spread the rest of the stuffing on 300g of venison fillet. Sandwich the breasts and fillet together and tie with fine string. Grill for 3 minutes on all sides in a convection oven (set to grill function, 180°C). It is important that the dish (which you have warmed in the oven) is not too hot when you place the meat in it, or the fillet will split. It is also important to start with the guinea fowl on the bottom. After turning the meat for the third time, switch off the oven, and after the last side has cooked for 3 minutes open the door and let the meat rest for another 3 minutes, but make sure that the venison fillet is underneath to prevent the red juices from the meat colouring the white guinea fowl breast. |
| 1st sauce: | Boil 1dl of venison stock with some Cornalin (one of Provins’ red wines) until most of the liquid has evaporated. Then stir in some butter to bind the sauce. |
| 2nd sauce: | Boil 1.5dl of concentrated guinea fowl stock with 0.5dl of cream until the liquid evaporates. Do not reduce too much or the sauce will be too sweet. Flavour with a splash of gin and add a bit of butter. |
|
Fruits: Pears |
Slice two pears, season lightly with salt and pepper and sprinkle with flour. Grill them lightly with butter and baste with caramelized sugar. |
| Figs | Blanch two ripe figs, refresh in cold water and cook in port. Remove the figs and reduce the port. Cut the figs into quarters and soak them in the reduced port with a bit of butter added. |
| Accompaniments: | Cook 120g of thin noodles in salted water, drain and rinse under hot water. Reheat with some cream, butter and grated parmesan. |
Best wishes from an autumnal Zermatt.
Christof Nienstedt and the team at the Perren hotel.
