Biff Rydberg on venison
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Category
Biff Rydberg
Cuisine
Game meat
Servings
4
Preparation
5 minutes
Cooking
40 minutes
This is a classic Biff Rydberg, but better - with game meat. The recipe comes from professional chef Kjell Nymark.
Classics should not be changed, but replacing the classic beef tenderloin with a game meat tenderloin only elevates this dish. The dish comes from 19th-century Stockholm and Hotell Rydberg. It was often enjoyed by society together with schnapps and pilsner. This dish is often and rather misleadingly referred to as a more luxurious version of Pyttipanna (a Swedish hash). It is said to have been cooked in three frying pans with meat, potatoes and onions in each frying pan and hence the arrangement on the plate, which should be in three rows so that the guest can mix according to his own taste.
Biff Rydberg is when properly cooked with a little love, a simple and very good dish that in this case brings out the game meat flavor so that it gets the attention it deserves. It is also a nice dish to cook outdoors, for example, on a muurika.
Author:Johan Swedish Wild
Ingredients
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800 g tenderloin or sirloin of moose or other game meat
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800 g potatoes
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2 large yellow onions
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4 egg yolks
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1 bunch parsley leaves, chopped
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Salt and pepper
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Butter and cooking oil for frying
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2 tbsp mustard powder
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2.5 dl whipping cream
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3 tbsp granulated sugar
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1 tbsp dijon mustard
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2 tbsp grated horseradish
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Salt and pepper
Mustard cream
Instructions
Cut meat and potatoes into 2x2 cm cubes - try to keep the same size as it affects the cooking time. The onion can be cut into slightly smaller pieces.
Soak the potatoes to remove the starch.
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Then start with the mustard cream. Whip the cream lightly and creamy and add the other ingredients. Whip a little more (the consistency should be like a mousse) and season with salt and pepper. Put it in the fridge.
Fry the potatoes in plenty of butter and oil (not olive oil) until they are golden and well done. Season with salt and keep warm.
Fry the onion over medium heat until soft. Here you can advantageously caramelize the onion with a pinch of sugar and then a small splash of apple cider vinegar. Season with salt.
Fry the meat in butter in a hot pan for a few minutes, so that it gets a nice color. Season with salt and pepper.
Lay the meat, onion and potatoes on a plate in rows next to each other with the onion in the middle. Top with the chopped parsley. Form small eggs from the mustard cream using a spoon dipped in hot water, place over the meat. Serve the yolk in, for example, a shot glass on the plate.
Have a nice meal
Other
If you want to make a quick version of mustard cream, you can mix Dijon mustard and creme fraîche .
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