Die Zubereitung von Hirschrücken ist eine Kunst für sich. Gemeinsam mit La Cocina Kochschule haben wir hier ein besonders raffiniertes und erfolgreiche Rezept entdeckt. Der zartrosa Hirschrücken wird im Ofen gebraten und mit einer köstlichen Soße, sowie Beilagen nach Wahl, serviert. Ideal für festliche Anlässe oder als kulinarische Herausforderung im Alltag.

Hirschrücken zartrosa im Ofen zubereiten | La Cocina Kochschule

In this video, the host discusses the process of preparing a deer backstrap, also known as hirschrücken in German. He emphasizes the importance of first removing the thick tendons before cooking the meat, and demonstrates how to do so with a small, sturdy knife.

The host stresses the benefits of using sustainably-raised, naturally-grown meats, stating that the deer had been raised in the wild and fed on acorns, grasses, and twigs. Taking the time to properly prepare the meat ensures that it is cooked to perfection and retains its natural flavor.

He also points out common mistakes made by home cooks when it comes to cooking meat, such as pressing it down in the pan or trying to cook a large piece all at once. Instead, he stresses the importance of using high heat to form a crispy crust on the meat, and of taking the time to cook it slowly in the oven.

Finally, the host discusses the benefits of letting the meat rest for a few minutes after cooking to allow the juices to redistribute throughout the meat, ensuring that it is tender and flavorful.

Overall, this video provides an excellent guide to preparing a delicious and nutritious meal using sustainably-raised meat. The host’s emphasis on proper technique and taking the time to properly prepare the meat ensures that the end result is both visually appealing and delicious.
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