Rehrücken mit Rotweinsoße und Kartoffelstampf sind das perfekte Weihnachtsessen für Feinschmecker. Der leicht herbe Geschmack des Wildfleischs paart sich hervorragend mit der kräftigen Rotweinsoße und dem cremigen Kartoffelstampf. Ein Festtagsgericht, das die Gäste begeistern wird!

Rehrücken mit Rotweinsoße und Kartoffelstampf. Vielleicht euer Weihnachtsessen?

The charming region of Franconia in Germany is known for its delicious cuisine, and in this video, we will be making a mouth-watering dish perfect for any special occasion, like Christmas or even a barbecue. We will be preparing a beautiful deer fillet with red wine sauce, accompanied by a creamy mashed potato.

We start by preparing the ingredients for the red wine sauce in the kitchen. We need onions, garlic, celery, carrots, port wine, red wine, tomato paste, butter, salt, and pepper. If we had the deer bones, they would be perfect for the sauce, but we can still make a tasty one without them. We brown the vegetables in a pot or schmalz and, once they have a nice color, we add the liquid ingredients plus spices, letting them simmer and reduce for a while. For those who like it spice, some grounded pepper is a great addition, but we can always go easy on it if desired.

While the sauce is cooking, we move to the grill outside to prepare the deer fillet. We ordered a boneless one from Click & Grill, which arrives perfectly sealed and refrigerated. We season it with salt, pepper, and some rosemary before vacuum sealing it for a sous-vide. It is the perfect cooking method for meat since it allows to maintain its moisture and flavor.

Once we place the deer fillet in the sous-vide, we could make the mashed potato. We use potatoes, butter, milk, cream, nutmeg, salt, and pepper. After cooking the potatoes, we mash them with the warm milk-butter mixture, adding the cream and the spices to taste, creating a velvety texture that will complement the dish nicely.

After a while, we take the deer fillet out of the sous-vide, pat it dry, and sear it in a hot pan with butter, garlic, and rosemary. We want to get a nice crust on the fillet without burning it or overcooking it. Once it is done, we let it rest for a few minutes before slicing it.

To assemble the dish, we place a generous spoonful of mashed potato in the center of a plate, top it with slices of deer fillet, and spoon some of the red wine sauce on top of it. A sprinkle of fresh horseradish and cress add an excellent finishing touch to the dish, providing a pop of fresh and spicy flavor that combines perfectly with the rest.

In conclusion, this deer fillet with red wine sauce and mashed potato is a sophisticated yet simple meal that will impress anyone, perfect for a special occasion or when we want to treat ourselves to something delightful. The recipe offers a balance of flavors and textures and takes advantage of the ingredients’ natural qualities.
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