Deer Lasagna

December 30th, 2018 | main dishes

It does not always have to be a leg or saddle of venison: lasagna with roe is a special, classy pasta dish. Deer meat is layered and baked with vegetables, good spices, a fine Riesling sauce, pasta and Taleggio cheese.

Deer Lasagna

If you get game from the forester or hunter, you should definitely ask for the bones and less noble parts. You should cook a stock out of bones and trimmings for soups and sauces, which of course tastes much better than purchased stock from the glass. If you are unsure how to use neck, shoulder, silverside or shank, this lasagna recipe is just perfect. You can turn all these parts and and all trimmings through the meat grinder for the lasagna.

The lasagna is baked with Taleggio cheese. This is a totally delicious, spicy soft cheese with red roan from Italy. Originally the cheese comes from Val Taleggio near Bergamo. The inhabitants of the valley used to store the cheese – like Gorgonzola – in cool damp caves. This resulted in the characteristic red rind with the greenish gray mold spots. A really great cheese, which certainly also tastes excellent on tarte flambée or pizza. If you do not get a Taleggio, maybe a young Munster or Reblochon is an alternative.

So, have fun with your deer lasagna and good appetite!

Deer lasagna with savoy cabbage

(9 portions – you need an oven dish of 40cm X 30cm)

120 g of carrots

120 g of celery

150 g of vegetable onion

120 g of leek

dice finely

100 g fat bacon

dice finely and render bacon on mild heat

1 kg minced meat of deer

turn up the heat, sear the minced meat in portions until it takes color, add the diced vegetables to the meat

1 glass of Riesling wine

deglaze

2-3 stems of thyme and rosemary

peel off leaves, chop, also add to the meat

3 ts salt

black pepper from the mill (abundant)

1 ts chilli sauce or Tabasco

3 ts venison spice (eg from “Altes Gewürzamt” [Old Spice Office])

season, set aside

300 ml of Riesling wine

750 ml venison stock (preferably self-cooked)

bring to a boil and reduce slightly

500 ml of cream

add cream and bring to a boil

2 ts potato starch

dissolve in a little cold water, stir into the cream sauce until it has a creamy consistence

15 leaves of savoy cabbage

blanch in boiling salted water for 2 minutes, then quench with ice-cold water, drain (possibly pat dry with kitchen paper)

500 g lasagna sheets (without precooking)

grease the baking dish, spread some cream sauce on the floor, spread a layer of lasagna sheets on top, then a layer of meat, some sauce, a layer of cabbage leaves, then start again with lasagna sheets and sauce until all ingredients are used up, spread some sauce on the last layer of lasagna sheets

375 g Taleggio cheese

slice and lay on the lasagna, bake at 180° C for about 40 minutes

wine recommendations

We recommend a Pinot Noir “Aufwind” from the wine house Hensel in Bad Dürkheim in the Palatinate. You can find out more about this winery in my blog post “Discovery Tour Palatinate” and of course on Hensel’s website.

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January 30th, 2018 | starter

Octopus Galician style

Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería”. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!