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Old Tom Chocolate

Venison Steak Recipe

VENISON STEAK ON SPAETZLE WITH CHERRIES IN CHOCOLATE TOM

BY MR BERNHARD LANZ Chef at the ROYAL SHIP

INGREDIENTS:

Steak

  • 1 Bottle of Chocolate Tom
  • 4 Venison Steaks (7 – 8oz)
  • 200g Dark Pitted Cherries (drained)
  • 2 Shallots finely chopped
  • 2 Tsp Flour
  • 4 Tsp Granulated Sugar Salt, Pepper
  • Olive Oil

Spaetzle

  • 200g Plain Flour
  • 4 Eggs
  • 1⁄2 Pint Cold Water
  • 2 Tbsp Parsley finely chopped
  • 25g Butter

METHOD:

STEP 1 
Prepare

  • Season the Steaks with Salt and Pepper and marinate in Olive Oil whilst preparing the Spaetzle.
  • Soften the Shallots with half of the sugar, add 2 Tsp of Flour and set aside.

STEP 2 Spaetzle

  • To make the Spaetzle beat the Eggs and add to the Flour and Parsley, start combining the ingredients by adding a little Water to make a smooth dough.
  • Beat the dough with a wooden spoon until it starts to blister.
  • Meanwhile boil a pan with hot water and Salt. Use a Spaetzle grater or a wooden board and a knife to shape the noodles.
  • The Spaetzle are cooked as soon they start to float. Cool in cold water and set aside.

STEP 3 Steak

  • For the Steaks heat a frying pan and fry the Steaks for 2 to 3 minutes on both sides. Put the Steaks on a plate and cover with Foil whilst finishing the dish.
  • Add the Chocolate Tom to the frying pan, bring to boil and add the Cherries, 2 Tsp of Sugar, Salt and Pepper and reduce for 2 minutes.
  • At the same time melt the Butter in a frying pan and reheat the Spaetzle.
  • Now add the Shallots to the Beer and bring to the boil.
  • Put the Spaetzle on the plate, cut the Steaks in four tranches and arrange on the Noodles, spoon the Cherries in Chocolate Tom next to it and garnish with Parsley.

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