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
9. 3. 2020 Venison loin with sweet potato puree
Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.
