A Recipe with Regional Flavour
Fallow Deer in Wine with Potato
Purée and Brussel Sprouts
Cut the fallow deer into large cubes, season with pepper
and salt, and sear it in oil. When the meat gets sealed, put
it aside, and sear the chopped vegetables, onions, bacon,
herbs and juniper in the roast until they turn golden-brown.
Then pour in the wine, flavour with salt and pepper and insert
the meat. Put it all in an oven preheated to 190°C. Roast for
about 90 minutes. When the meat is tender, take it out, and
pass the gravy and soft vegetables through a sieve. Finally, add
some butter to soften the flavour.
Cook the Brussels sprouts in boiling water until soft. Take them
out and put them in cold water so that they keep their fresh
Cook the diced potatoes in salted water. When ready, sieve
thoroughly and whip them with butter and hot cream until
Radim Kratochvíl learnt cooking at the Secondary School
of Catering in Ostrava–Hrabůvka. He has earned
experience at the original Spanish restaurant, La Bodega
Flamenca, in Prague and at the hotel restaurant of Chateau
Zábřeh in Ostrava. His priority is cooking true home-made
dishes mostly from fresh, local ingredients.
Kateřina Růžičková studied at theVocational School and
Secondary School of Hotel, Gastronomy, and Services
She has worked in various famous restaurants in Ostrava,
including the hotel restaurant of Chateau Zábřeh
in Ostrava, and is keen on the current trends in gastronomy.
1 kg fallow deer, 2 kg root vegetables, 1.5 l red wine,
0.1 kg bacon, 2 big onions, 0.5 l oil, a few juniper berries,
salt, fresh ground pepper, fresh herbs (rosemary and thyme),
butter, and 0.5 kg Brussel sprouts
Potato purée: 1.5 kg potatoes, approx. 3 dcl cream, salt, butter
POSITIV 3/2020 ǀ 93