- New Zealand deer
- Nespresso Crealto
- Green asparagus
- Reypenaar cheese
- Salad Pea
New Marinate deer rump meat with a short dry marinade of Nespresso Crealto, sea salt and ground pepper, thyme and rosemary.
Vacuum the meat a few times to speed up an infusion of the flavours.
Remove the marinade from the meat under cold running water and dry thoroughly with kitchen paper before frying all around. Give the meat the right doneness in a hot oven at 170 degrees Celcius. Let the meat cool and then cut it.
Vinaigrette made on the basis of Nespresso Crealto, olive oil and white wine vinegar mixed with capers. As a garnish crunchy vegetables such as mini zucchini and tip asparagus and some puffed Quinoa for the crispy bite.
The old Reypenaar as a connection between wine and food in coarse flakes, as well as some Salad Pea.
Wine: Secco Bertani Ripasso Valpolicella 2009
Source: JRE Jamsessie 17 september 2012 - VIDEO
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