Hay Goat with Savoy Cabbage and Potato Cakes
Ingredients
- Ingredients
- 500 grams floury potatoes
- 200 grams Hay
- 150 milliliters dry white wine
- 1 kilogram Venison backstrap (ready to cook, parried)
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 1 bay leaf
- 1 tsp Juniper berries
- 1 egg
- 2 Tbsps Pastry flour
- freshly grated Nutmeg
- 1 Apple
- 500 grams Savoy cabbage
- 1 garlic clove
- 2 Tbsps butter
- 100 milliliters Game stock
- 200 milliliters Whipped cream
- lingonberry (from a jar, at will)
Preparation steps
Rinse potatoes and evenly steam for about 30 minutes.
Good half of the hay in a roasting pan and pour wine over it. Cover with the lid and place into the oven. Heat oven to 180°C (approximately 350°F).
Rinse meat, pat dry and season with salt and pepper. In a hot pan in 2 tablespoons of oil, sear on all sides until brown. Place seared meat into roasting pan on top of hay. Add bay leaf and juniper berries and cover with remaining hay. Replace cover and cook for 15-20 minutes in the oven until pink.
Meanwhile, drain potatoes, peel, squeeze through a ricer and allow to evaporate. Mix egg and flour into potatoes. Season with salt, pepper and nutmeg. Peel apples, quarter, remove core and cut into fine columns. Add apples into potato mixture and shape into small cakes. In a hot non-stick pan within 2-3 tablespoons of oil, fry until golden brown on each side for 2-3 minutes.
Rinse and trim cabbage and cut into diamond shapes. Peel garlic and chop finely. Sauté together with cabbage in butter in a hot pan briefly. Deglaze with stock and cream, season with salt and pepper and finish cooking, stirring occasionally, for 6-8 minutes.
Cut meat into slices and serve with cabbage and potato cakes on plates. Season meat with salt and pepper. Serve as desired with lingonberries.
