Špecialita šéfkuchára

Chef's Special

My philosophy is to cook with seasonal ingredients, preferably from regional producers. When the weather gets cooler, I like to use typical autumn and winter vegetables, pumpkin, cabbage, chestnuts, mushrooms, as well as duck, goose and game from our forests. 

I have chosen saddle of fallow deer as our restaurant’s current seasonal speciality.  Our kitchen prepares it using the sous-vide method, so that the meat retains all its nutrients, flavours and juices.

At home, you can prepare saddle of fallow deer this way:

Saddle of fallow deer, black salsify purée, roasted pumpkin, glazed red onions

Wash the meat, remove any membranes, pat dry, and season with salt and pepper. Sear on all sides in butter on high heat, and then place in baking pan. Cover and bake for about 20 minutes at 100°C for medium rare, or according to your preference.

Cut the peeled pumpkin into cubes, season, and bake in aluminium foil for about 10 minutes at 180°C.

Black salsify is considered a natural remedy due to its numerous benefits. Peel black skin, and place vegetable into lemon water until just before browning. Then dice, cover with water, and cook until soft. Finally, drain and add butter and cream. Season with salt and lemon juice. Blend until smooth.

For the glazed red onions, slice an onion and roast in fat. Sprinkle with granulated sugar so the onion caramelises, add red wine and balsamic vinegar. Cook everything together until reduced.

Slice the soft meat and serve with roasted pumpkin, glazed red onions, and black salsify purée.

We look forward to seeing you at our HOUDINI restaurant soon!                                       



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