Restaurant Bahnhof, Henggart

Elke and Peter Hatt from Restaurant Bahnhof, Henggart and their chef Philipp Ammann present:

«Mirza» roe deer cheeks

Ingredients for four servings

800–1,000 g roe deer cheeks

5 g ketchup manis (Indonesian sweet soy sauce)

10 g soy sauce

500 ml port

500 ml game stock

100 ml cream

brown roux

2 or 3 apples

150 g sugar

cranberry jam

Method

roe deer cheeks

Cut 800–1,000 g roe deer cheeks into 1 cm wide strips, tenderise them and brown them. Season with salt and pepper.

Asiatic venison cream sauce

Boil the Ketchup manis, soy sauce and port to thicken them. Add the game stock and then stir in the cream. Finally, thicken with the brown roux and add flavour with salt, pepper and a little cognac.

Apple sauce

Peel 2–3 apples and bring them to the boil with water and sugar. Top with cranberry jam and finally garnish with parsley.

Spaetzle

Stir the flour, milk and eggs together into a fine batter and season with salt and nutmeg. Chop the batter into boiling water, and wait until the spaetzle rise to the top and boil.

Best served with sweet chestnuts, Brussels sprouts and red cabbage or noodles.

To complement Mirza roe deer cheeks, Restaurant Bahnhof, Henggart serves Valpolicella Ripasso Gaso DOC from San Rustico, Venice.

Our tasting note
The Ripasso Gaso has a deeply garnet-red colour and exudes the pleasant aroma of plums and prunes. Very concentrated fruits on the pallet with aromas of bitter almonds and ripe berries. Rounded, long-lasting finish.

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