Deer steak served on a sauce of black pepper from golcami (gray dumplings)
Red wine with the rosemary we reduce by half, reducing the wine pickles steak
using a brush. After pobejcowaniu steak leafs it flakes of garlic, wrap in foil
wrap and leave in the fridge overnight.
Grate the potatoes, after trituration potatoes add flour, potato, wheat and egg,
Mix everything thoroughly. Leave it to the mass turned gray. Form a teardrop spoons, immediately
throwing on a lightly salted, boiling water.
Reduce broth with pepper and butter, add cream to reduce and we reduce to
the consistency of the sauce and season to taste with salt and pepper.
Steak fry in a pan on all sides, tighten the furnace discretion.
At pans toss sliced \u200b\u200bbacon, fry it lightly, add heads and fry
together with bacon for browning. Everything teaches at the plate.
200 g fillet of deer
200ml dry red wine
1 clove of garlic
1 sprig of rosemary
2 large potatoes
1 tablespoon cornstarch
5 tablespoons flour typ500
100 ml of fresh cream
60 g of butter
100 ml vegetable broth