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Tyrolean Venison Gröstl with Fried Egg | Hearty Game Delight
(0)
35 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker der Alpenküche neu interpretiert: Zartes, saftiges Hirschfleisch trifft auf kross gebratene Erdäpfel, würzigen Tiroler Speck und traditionelle Kräuter. Vollendet mit frischem Spiegelei und fruchtigen Wildpreiselbeeren ein echter Herbstgenuss.
Ingredients
Preparation method
Preparation
Boil the potatoes in their skins in salted water the day before or a few hours before preparation, allow them to cool completely, peel, and cut into approx. 0.5 cm thick slices.
Pat the venison steaks dry and cut into bite-sized, thin strips. Peel the onion and finely dice it. Cut the bacon into thin strips. Wash the parsley and fresh marjoram, shake dry, and finely chop.
Preparing the venison Gröstl
Heat half of the clarified butter strongly in a large skillet (preferably cast iron). Sear the venison strips over high heat for about 2–3 minutes so they are nicely browned on the outside, but still tenderly pink and juicy on the inside. Remove from the skillet and set aside on a warm plate.
Chef's tip
Boiling in advance pays off: Potatoes from the previous day contain less moisture and surface starch – this makes them incomparably crispy in the Gröstl without falling apart.
Do not overcook the meat: Game meat such as venison is very lean. Searing it quickly over high heat preserves the meat's juiciness and tenderness.
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