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Venison loin with sweet potato puree
Venison loin with sweet potato puree

9. 3. 2020 Venison loin with sweet potato puree

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

1

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.

2

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.

3

Deer Back

Season the boneless venison back with salt and pepper. Fry in a pan on both sides for about 3 minutes and can be served.

Venison loin with sweet potato puree Venison loin with sweet potato puree Venison loin with sweet potato puree

Products used

Table knife with hollow handle - Filet Classic

Table knife with hollow handle - Filet…

11.95 €
Detail
Table fork - Filet Classic

Table fork - Filet Classic

6.55 €
Detail
Venison loin with sweet potato puree
BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

A little piece of Switzerland hidden in central Slovakia. This is what you could call the Salamandra Resort in Hodrus-Hamry. Above the hotel stretches a ski slope and right in front of it lies the Hornohodrušský tajch. Those who want to combine silence, the charm of greenery for walks and swimming in the open air will certainly find the right atmosphere here. We, however, came to hunt for a new secret recipe from master chef Robert Hudak. In his own words, Robo is living the American dream. He started out in the kitchen on a cruise ship and fortune has been with him from the start. He befriended a Slovakian chef, and he and his colleagues mentored, taught and perfected his cooking. After a few years as a chef, he was already running his own kitchen on the ship. He finished his world cruise after 4 years and anchored alongside Executive Chef Martin Korbelic in the kitchen of Salamadra Resort. When cooking, he enjoys learning and perfecting new gastronomy, but always comes back to simplicity, beauty and good tasting food. He revealed to us the recipe for the most requested dish for an evening beer - Beef Tenderloin Tartare with Roasted Garlic Puree.
BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

Cooking with

Robert Hudak

Restaurant: Salamandra Resort
WWW: www.salamandra.sk/
Address:

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