Classic Recipe 01
Venison Steaks with Rosti
Prepare and cook the steaks as in the recipe for 'Pan-Fried Venison Steaks with
Bearnaise Sauce'.INGREDIENTS
2 Large Baking Potatoes e.g. Maris Piper
Olive Oil
50g Butter
Seasoning
METHOD
- Peel the potatoes. Place them in a pan and cover with cold water.
- Bring them to the boil and cook over a fast heat for 5 minutes.
- Drain potatoes and cool for a few minutes.
- Grate the potatoes with a coarse grater and place the mixture in a bowl.
- Season with salt and pepper.
- Heat a non-stick frying pan. Add 2 -3 tablespoons olive oil and the butter.
- Place a couple of metal rings (cutters) into the pan and fill with the grated potato. Take care not to push too much potato into the ring, otherwise the rosti will be too thick.
- Cook the rosti for 3-4 mins and then carefully remove the ring.
- Turn the rosti over and continue to cook until it is golden brown.
- Serve the venison steak on top of the rosti with any pan juices poured over.
- Accompany with a good Dijon Mustard.
NB: It is not essential to use a ring to make the rosti - you could just cook
spoonfuls of the mixture in the pan, but they will not be as evenly shaped.
Alternatives:
Try adding some finely diced pancetta or streaky bacon or onions to the potato
for a different taste.
