Ingredients for 2 people
For the roe deer chops:
4 roe deer chops (approx. 100–120 g each)
Salt and pepper
1 tbsp oil
1 sprig of rosemary or thyme
For the potato rösti:
400 g waxy potatoes
Salt and pepper
Oil or lard for frying
For the grilled vegetables:
1 red and yellow bell pepper
1 head of broccoli
1 tbsp olive oil
Salt and pepper
Fresh herbs
For the elderberry red wine reduction:
150 ml red wine
100 ml elderberry juice (e.g., from elderberries or elderflower syrup)
1 small shallot, finely chopped
1 tsp butter
Salt and pepper
For the caramelized figs:
4 fresh figs, halved
1 tbsp butter
1 tbsp brown sugar or honey
Preparation:
Prepare the potato rösti: Peel and coarsely grate the potatoes.
Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Toss the potatoes well with salt and pepper. Heat oil or lard in a pan. Form the mixture into small, flat rösti (fried potatoes) and fry over medium heat until golden brown on both sides (approx. 4–5 minutes per side). Keep warm.
Prepare the grilled vegetables: Cut the peppers into approximately 1 cm thick slices. Cut the broccoli into small florets.
Marinate with olive oil, salt, pepper, and herbs.
Grill on the grill or in a grill pan over medium heat until the vegetables are soft and lightly browned.
Grill the roe deer cutlets: Pat the roe deer cutlets dry and season with salt and pepper. Heat oil in a grill pan or on the grill.
Fry the cutlets for 3–4 minutes per side, depending on their thickness, until pink.
Flavor with rosemary or thyme. Let rest briefly after cooking.
Prepare the elderberry red wine reduction: Sauté the shallot in a little butter until translucent.
Add the red wine and elderberry juice and simmer over medium heat until reduced by about one-third, until the sauce thickens.
Season with salt and pepper, and finally stir in the cold butter to thicken the sauce.
Caramelized figs: Heat the butter in a pan. Place the fig halves cut-side down in the pan.
Sprinkle with sugar or honey and caramelize the figs over medium heat (about 2–3 minutes) until lightly browned and softened.
This dish combines the savory gamey flavor of roe deer with the sweetness of the figs and the fruity depth of the elderberry red wine sauce—perfect for a festive meal.
Nice to know: The roe deer (Capreolus capreolus) is a small to medium-sized wild animal in the deer family. It lives primarily in Europe and parts of Asia. Roe deer are known for their slender build, reddish-brown coat in summer, and gray-brown winter coat. Male deer have short, branched antlers, which they shed and regrow annually. They are herbivores and feed on grasses, herbs, leaves, and buds. Roe deer are crepuscular and prefer forests, field edges, and open landscapes. These chops come from roe deer and are tender, lean pieces of meat from the animal's back. They are considered particularly delicious and are often prepared in fine cuisine.
