200°C · 20-30 minAllergens
Lactose
Selderij
Sulfiet
MosterdVenison with Porcini
This luxurious dish, crafted by our British chef Mark, is a delight to present on the menu! We sear the venison steak all around and top it with porcini butter and our own gravy. This way, the steak remains beautifully tender and juicy when you reheat it at home. The Brussels sprouts and carrots are prepared with a mustard cream sauce, and we make classic Pommes Boulangere (a type of gratin based on chicken stock) from thinly sliced potatoes with fried onions. Enjoy! The dish may differ from the photo.
Venison steak (Echt Wild certified), carrot, Brussels sprouts, white onion, porcini (eekhoorntjesbrood), garlic, leek, celery, celeriac, potato, fresh bay leaf, rosemary, thyme, nutmeg, cream, Dijon mustard, tomato purée, Marsala wine, white wine, sugar, homemade veal stock (contains celery), homemade chicken stock (contains celery), potato starch, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the potatoes with vegetables loosely covered for 3-4 min (1 person) to 5-6 min (2 or more persons). For medium rare: Heat the venison steak uncovered for 1 to 1.5 min (1 serving) to 2 min (2 or more servings) or for well done (no preference, does not enhance flavour) 2-3 min.
Oven — 200°C, 20-30 minMarleen's choice
Preheat the potatoes with vegetables covered with aluminium foil or an ovenproof dish for 20 min (1 serving) to 30 min (2 or more servings). For medium rare: Heat the venison steak uncovered for 8 min (1 person) to 10 min (2 or more persons). For well done (no preference, does not enhance flavour) 10-12 min (1 serving) to 15 min (2 or more servings). Disposable containers cannot go in the oven, transfer to an oven dish.