#ARCTIC. #SIBERIA. THIS IS TAIMYR. Aleksey Rovinets, the chef of the Siberian cuisine restaurant Hozyain Taygi (eng.: Taiga’s Owner), and his team cook from unique products according to Siberian peoples’ traditional recipes, using modern techniques and technologies.
Alexey Rovinets trained in iconic Moscow restaurants, cooked for the guests of the 2013 Universiade in Kazan and the 2019 Universiade in Krasnoyarsk. He starred in the culinary shows Time to Din” on Channel One and Let’s Go Eat on NTV. The chef shared a recipe for röshti with venison.
Rösti is considered a traditional Swiss dish, but goes well with our venison. It is prepared from grated raw or boiled potatoes with the addition of vegetable or animal fats.
For röshti from the Taiga’s Owner you need to cook potato pancakes: you need 200 grams of potatoes, 20 grams of onions, a chicken egg, 5 grams of wheat flour, 20 grams of mayonnaise, 85 milliliters of vegetable oil, salt and pepper to taste.
Venison filling: 80 grams of venison tenderloin, 30 grams of onions, vegetable oil for frying – 30 grams, cream, Parmesan cheese – 10 grams, peeled pine nuts for decoration.
Grate potatoes and onions on a coarse grater, add egg, flour, mayonnaise and spices. Form into pancakes and fry until done.
Cut the venison into medium cubes. Cut the onion into small cubes and fry in vegetable oil over high heat until transparent. Add meat to the onion, fry until golden brown, add cream. To boiled cream – spices. Reduce heat to medium and simmer until creamy.
How to plate
Put a potato pancake on a plate, put a layer of venison on top, cover with a potato pancake, and repeat another layer. Sprinkle with grated cheese and pine nuts. Bon appetit!
Earlier, the chef of the Grill Farm restaurant Sergey Berdnikov shared a recipe for grilled venison salad. By the way, the Taimyr deer meat is recognized as the richest in macro- and microelements. They want to supply halal reindeer meat from Russia to the United Arab Emirates.
Text: Angelica Stepanova