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 CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE
The hotel in today's article is one of our favourites. It is located in the sports complex of the town of Zvolen, where especially tennis and wellness lovers will find their place. It is the love for tennis that its founders have translated into the name of the hotel. Hotel Tenis connects relaxation with active sports all year round thanks to its indoor courts. Whether you play tennis, squash, adventure golf or have just come to relax and swim, you have come to the right place. Of course, we also took a peek into the kitchen, which is run by chef Vladimír Rybár. Vlad's domain is traditional dishes in an unconventional way. He took his task conscientiously and had the whole recipe ready upon our arrival. Taste with us the scent of spring on the plate in the rendition of chef Vladimír Rybár's specialty - Confit lamb shank on rosemary with spring vegetables, asparagus quiche and roasted beetroot sauce.
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