Comber of roe deer in herb crust with potato dumplings and porcini mushroom sauce is an idea for a festive dinner! This dish tastes like it’s straight from a restaurant.
Ingredients
- Comber of roe deer – 600 grams
- Toast bread – 100 grams
- Parsley – 50 grams
- Grapeseed oil – 200 milliliters
- Dry white wine – 50 milliliters
- Porcini mushrooms – 100 grams
- Potato dumplings – 400 grams
- Cream (30%) – 100 milliliters
- Dark gravy sauce – 1 cup
- Butter – 40 grams
- Parsley (for garnish) – 1 bunch
- Classic game seasoning – 1 packet
- Dried thyme – 1 tablespoon
- Fine iodized sea salt
- Ground black pepper
- Canola oil – 4 tablespoons
Preparation
- Prepare the ingredients.
- Rub the roe deer comber with half of the grapeseed oil and the classic game seasoning, then set it aside in a cool place for about 4 hours.
- Blend the toast bread, parsley, and the remaining grapeseed oil until a green crumb forms. Sauté the thawed porcini mushrooms in canola oil until golden, add thyme, then pour in the white wine and quickly evaporate. Finally, add the dark gravy sauce.
- Bring the cream to a boil, add the potato dumplings and cook until the cream thickens, then gently coat the dumplings. Season to taste with salt and pepper and sprinkle with freshly chopped parsley. Fry the roe deer comber in a heated pan until golden on all sides, then bake for about 8 minutes in an oven preheated to 180°C.
- After removing from the oven, let it rest in a warm place for about 5 minutes and coat it with the green crumb.
