#ARCTIC. #SIBERIA. THIS IS TAIMYR. The main component of the dish is meat. Take the deer tenderloin, do it up with salt and pepper, and then fry in a hot pan on all sides until golden brown.
“Many people dislike deer meat for its peculiar taste, forgetting about its nutritional value. In addition, reindeer meat is valued for its more tender structure, juiciness and naturalness. The fat content is quite low, the energy value of venison is lower than other types of meat, which confirms its dietary properties”, says the chef.
Interesting news about venison: its benefits have been officially assessed. In Murmansk, for example, they launched a special project called Northern Breakfast: local venison was included in the school menu, which turned out to be cheaper than imported beef. Fish and northern berries are next in line. Thus, the authorities of the Murmansk region intend to radically improve the quality of school meals in 2021, so that it becomes more useful, varied and tasty.
Let’s go back to our Sunday lunch. Remember: venison does not like deep roasting, otherwise it loses its taste and juiciness.
“Well done roasting is excluded for deer, medium well is better, and ideally medium. After frying in a pan, the meat is sent to the oven at 130 degrees for 15 minutes”, says Ruslan Asanov.
While the meat is simmering in the oven, it’s time to tackle the potatoes. We all know from childhood how delicious it is when baked over a fire. Let’s try to recreate a familiar taste, but at home.
“You can come up with an unusual shape of potatoes, for example, cut out small holes in it with a carving knife,” suggests the chef of Raspberry. “Add fried mushrooms to the dish to ‘domesticate’ it and enrich the taste. To give the potatoes a campfire flavor, add rosemary while roasting so the potatoes get their color and flavor. Then simmer it with the addition of broth – broth is softer than water, and also gives taste. And when the excess moisture evaporates, scatter the rosemary over the potatoes and set it on fire with a burner. Cover with foil on top, which will extinguish the fire. The fragrant herb will smolder, giving ether to the root crop”.
The last note of the dish will be demi-glace sauce. And this is perhaps the only thing that should be prepared in advance. Demiglas is one of the main sauces in French cuisine. It is prepared from beef bones, vegetables (three types of onions, carrots, parsley root), bay leaves, black and allspice, as well as red wine, boiling for five to six hours, adding corn starch. This will thicken the sauce. This will be the basis of the dish.
Now it’s time to assemble the dish. For decoration, you can sprinkle with lingonberries or other berries – it will not lose its taste, but it will acquire a restaurant look.
Look for other recipes using Taimyr products in the Taste of the North section.
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Text: Maria Sokolova, Photo: Nikolay Shchipko
