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This plate has arisen some years ago on New Years Eve from a spontaneous purchase in the Frankfurt Kleinmarkthalle (small indoor market). Since that time it has become a New Year’s tradition. Exciting is then always the compilation, because no plate is like the others. Inland you have to just take what you get. Since we moved in the fall of 2012 to the Swabians, the tradition had to be canceled twice because I did not know where I...
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This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today rather with a much shorter cooking time pink. Classic side dishes are red cabbage or brussels sprouts and dumplings or noodles. 2 servings Ingredients:
700 g deer meat from the leg
3 tablespoons oil
1 onion, diced
100 g celeriac, diced
1 carrot, diced
1 tablespoon flour
1 tablespoon tomato paste
350...
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The inspiration for this recipe came from Omnivore's Cookbook. But it would not be my recipe if I had taken it 1:1. Already while I was reading the article, the idea immediately arose that the ideal meat is actually flank steak. Upon further reading, this was also the favorite cut of the lady. I spared the blanching of broccoli because it looks gray in the soy sauce anyway. 2 servings Ingredients:
300 g flank steak, sliced, marinated...