9. 3. 2020 Venison loin with sweet potato puree

Cooking with

Ján Kotora

Restaurant: Hotel Thermal Vyhne
WWW: www.termalvyhne.sk/
Address:

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.

Raw materials

Venison loin with bone 1kg
Oil 1dcl
Onion 300g
Carrots 500g
Celery tuber 300g
Sedan 200g
Parsley root 200g
Red wine 1l
Quality rosehip jam 200g
High quality praline puree 80g
Mixture of thyme, rosemary and sage 30g
Butter 250g
Salt to taste
Black pepper to taste
Sweet potatoes 500g
Chicken stock 600ml
Saffron 0,1g
Butter 150g

How to do it

Sauce

Bone the back of the deer, pour the oil into the pot and fry the bones from the back. Remove the bones, add the root vegetables, onion and leave to caramelize. Add the purée, red wine to the roasted vegetables and let it boil until it forms a thick liquid. Add the roasted bones, herbs and cover with water.When the bones and vegetables are cooked, strain the sauce through a kitchen towel. Whisk the sauce with the butter and season with rosehip jam, salt and black pepper.

Sweet potato puree

Boil the cleaned sweet potatoes in the broth with saffron. Drain the cooked sweet potatoes through a sieve and put them in a blender. Beat with butter until a smooth creamy puree is formed.