For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In May 2012 – recipe by Johannes Reiser – Chef at the decorated Restaurant “Das Schick”:

“Maibock” (young venison) on cranberry-mango salsa and glace from P.X.,
with salad of young cabbage with Serrano greaves and pistachio brioche

Ingredients for 4 servings:
1 kg pure venison loin fillet (saddle of venison), deboned, with fat removed

For the garnish:     
nutmeg pumpkin or butternut squash
salt, pepper, olive oil

Glacé:  
Meat scraps from saddle of venison (from trimming the fat)
1 bunch of roots and 2 shallots
bay leaf, juniper berries, peppercorns, allspice, orange zests
2 tbsp. tomato paste
1/8 l red wine, some bouillon
balsamic vinegar / Edelsaurer P.X. (e.g., from Gegenbauer)

Cranberry-mango salsa:
1 mango
100 g cranberries
chili powder, some orange juice, some cognac, salt

Salad of young cabbage with Serrano greaves:
500 g very finely chopped young cabbage (cleaned and washed)
100 g Serrano ham
1/8 l olive oil
1/16 l apple cider vinegar
salt, white pepper, sugar

Pistachio brioche:
250 g white bread (for toast) with crusts removed, diced
100 g olive oil
100 g pistachios, peeled and grated (of which 20 g are for sprinkling)
1 packet yeast (20 g)
2 eggs
2 egg yolks
salt, nutmeg, cardamom

Preparation:

Glace:  Slowly cook meat scraps and bones until they have a pleasant color, then add somewhat roughly cut roots and cook them with the meat. Briefly cook shallots, spices and tomato paste with the meat mixture. Add red wine and allow to simmer for approx. 2 hours, intermittently pouring bouillon onto the mixture. Then strain and boil down to a thick sauce. Season to taste. Finally, finish with a bit of P.X.

Cranberry-mango salsa: Peel mango and cut out small ball-shaped mango pieces. Boil the remaining fruit flesh with some orange juice and chili powder. Season to taste with a shot of cognac and some salt, then puree with a hand blender. Briefly soak cranberries in very little sugar syrup (they are very intense in flavor and best eaten in their natural form), then arrange with the mango balls.

Salad of young cabbage with Serrano greaves: Mix cabbage with approx. 1 tsp. salt and 2 tsp. sugar. Knead somewhat and allow to stand for approx. 1 hour. After waiting an hour, add vinegar, oil and pepper to taste. Dice Serrano ham into cubes, cook until crisp, and serve atop the heated, crispy cabbage.

Pistachio brioche: Mix all ingredients together and season to taste. Pour into small brioche molds, strew with 20 g grated pistachios and allow to sit in a warm place for 1/2 hour. Afterwards, bake approx. 20 minutes at 130º C or until golden brown.

Garnish – pumpkin half-moons: Peel pumpkin and cut into finger-thick slices. Cut out half-moon shapes with a cutter. Season with salt and pepper and fry in olive oil until crisp.

Venison loins: Slice into individual portions. Season with salt and pepper. Fry each side for approx. 3-4 minutes, as desired. Briefly allow to sit, then cut.

Serve in an attractively presented manner – such as in our photo – and enjoy…
We wish you much success!