19. 8. 2020 Young fawn with forest fruits
Cooking with
Marián Filo
Restaurant: APHRODITE RESTAURANT
WWW: http://www.restauraciaafrodita.sk/#gref
Address:
Raw materials
- 800 g deer loin without bone
- 1 tsp salt
- ground black pepper
- 2 juniper berries
- 1 tbsp plain flour
- oil
- 1 pl butter
- 1 dl red wine
- 4 pl blueberry compote
How to do it
1
Boneless, de-blanched, washed and dried venison loin cut diagonally, salt and pepper. Coat them in flour and fry them on both sides in hot oil. Transfer them to a container and keep warm. Add the butter, juniper berries and blueberry compote to the oil after frying, pour in the wine and simmer briefly. Spoon the blueberries and butter over the medallions on the plate. Potato croquettes, raisin or fruit rice are also suitable side dishes.
Products used
26. 3. 2020 Whole roast sirloin in port wine sauce with Viennese onions and house-made gnocchi
Tomas Bata once said "A good business is one where everyone involved is happy." This quote sums up the philosophy of Hoffer's businesses, to which guests are always happy to return. The latest addition is the Pension Bat'ovka u Hoffer in Partizánske-Velke Bielice. In the town, which the Bat'a factories breathed its former glory into. Batovka is a place where you get a fair portion of food and something on top for your money. Quality and quantity live in symbiosis here, so your gourmet self will enjoy it with you.
Cooking with
Lukas Borota
Restaurant: Bat'ovka Partizánske
WWW: www.penzion-hoffer.sk/sk/batovka-u-hoffera
Address:
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