WILD BREDIE WITH APRICOT AND BEER

 

PREPARATION TIME: approx. 30 minutes (plus cooking time)

PER SERVING APPROX. 742 kcal/3116 kJ 65 g P, 21 g F, 69 g CH

INGREDIENTS:

Serves 4

1 kg venison fillet 1 small onion

1 clove garlic

100 ml olive oil 250 ml beef stock

100 ml beer

300 g baby corn on the cob 3 tbsp honey

3 tbsp apricot jam

200 g apricots

 

METHOD:

200 g mixed berries, such as gooseberries, boysenberries or raspberries

Wash the fillet, pat dry and cut into large cubes. Peel the onion and

garlic and chop finely.

Heat the oil in a pan and sauté the onion with the garlic until

translucent. Fry the venison fillet vigorously. Pour in the beef stock

and the beer. Simmer and reduce the liquid by about one third.

Meanwhile, wash and dry the corn cobs. Then cut in half lengthwise.

Heat the honey with the apricot jam in a pan. Glaze the corn in it,

then leave to stand for a while.

Wash and dry the apricots and berries. Cut the apricots in half and

remove the stones. Then add the fruit to the corn in the pan and also

cover with the glaze.

Dish out the meat, and then distribute the corn and the fruit on top.