Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Mashed potatoes
Meat
Venison rolls
How it's done
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Potatoes
Cook the potatoes and chestnuts (uncovered) in salted water over a medium heat for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes and chestnuts through a food mill or mash them with a potato masher.
Mashed potatoes
Gradually add the milk and butter to the potatoes while stirring with a wooden spoon, season.
Meat
Flatten the meat a little using a meat tenderizer or the base of a pan. Season the meat, place a slice of cured ham on top of each piece. Place the squash on top, place the two longer edges on top of the filling, roll up, secure with cocktail sticks.
Venison rolls
Heat the clarified butter in a cooking pot. Fry the venison rolls all over for approx. 3 mins. per batch. Remove. Add the wine, stock and juniper berries to the same pot, bring to the boil. Reduce the heat, mix the butter and flour, add to the pot while stirring, return the meat to the pot, simmer over a low heat for approx. 10 mins. Add the marjoram, mix, serve with the mashed potatoes.
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