Bear sirloin with Hasselback potatoes and red wine sauce
Freddevidgrillen
2-3 personer
Nordic
I had the opportunity to try bear fillet, and I made Hasselback potatoes and red wine sauce with it.
I have to say that the meat was very tender but be careful to keep an eye on the temperature. You don't want it to be dry. Here's what I did:
Ingredients
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450 g bear sirloin
1 tbsp oil
2-3 tablespoons butter
2 garlic cloves
Thyme
Salt
Black pepper
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2 dl red wine
1 dl meat or game stock
2 shallots, finely chopped
1 small clove of garlic, crushed
1 sprig thyme
1tbsp tomato paste
1-2 tbsp butter
Honey
Salt
Black pepper
Instructions
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Take the meat out of the refrigerator 30-40 minutes before cooking.
Trim away any membranes if present.
Season lightly with salt and pepper.
Heat a cast iron pan thoroughly.
Add oil.
Fry the meat for 1-2 minutes per side until nicely browned.
Lower the heat and add butter, crushed garlic and thyme.
Drizzle the butter over the meat.
Place the meat in the oven at 150 C until the meat has reached an internal temperature of 68-70 C (recommended for bear).
Take out the meat, let it rest for 5-10 minutes before slicing it.
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Melt some of the butter in a saucepan over medium heat.
Add shallots and garlic.
Sauté for 2-3 minutes until the onion is soft but not browned.
Add the thyme and stir in the tomato puree and sauté for 1-2 minutes.
Pour in the red wine.
Let it simmer uncovered until the liquid has reduced by about half.
Pour in the game stock and let the sauce simmer for 10-15 minutes until it thickens a little.
Taste and add a little honey, salt and black pepper.
Strain out the onion and thyme.
Return to the plate and add a knob of butter.
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