KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
David Albert is not only a passionate chef and manager of the restaurant
“De Klautjen” in Bissen, he loves game in all its forms and is a passionate
hunter himself. For KACHEN, he interpreted some of his favourite game
recipes, suitable for the autumn season, which are easy to cook even for
non-professionals. David is also known for his cookbook “Wild gekocht”.
Restaurant De Klautjen in Roost/Bissen is located on the 1st floor, while
take-away is offered on the ground floor. All dishes are prepared fresh daily
from seasonal and regional products. The name of the restaurant is derived from the nail factory
formerly located in Bissen, whose workers were called “Klautjen”.
deklautjen.lu
FEIERSTENGSZALOT
WITH VENISON
Serves 6
30 minutes
1 hour + infusion
For the Feierstengszalot
› 1.20 kg venison leg meat
› 1 bundle of soup vegetables
(carrot, leek, onion, celery)
› 1 l white wine (Elbling)
› 3 hard boiled eggs
› 100 g fine pickled gherkins,
chopped
› 100 g shallots, finely chopped
› 20 g parsley, finely chopped
› 10 ml sunflower oil
› 3 tbsp mustard
› Vinegar, to taste
› Salt, pepper
› Croûtons
For the rolls
› 400 g beef carpaccio or venison
carpaccio, thinly sliced
The day before
1 Rinse the meat with cold water and chop the soup vegetables.
2 In a large saucepan, add the wine to the meat and soup vegetables and
top up with water until the meat is covered. Bring to the boil and simmer
for about 1 hour.
3 Leave to cool. The broth can be used for a soup or sauce.
The Feierstengszalot
1 Cut the cooked meat into small cubes of about 1 cm. Chop the hardboiled
eggs and mix carefully with the parsley, gherkins and shallots.
2 In a small bowl, mix together the mustard, vinegar and sunflower oil to
make a dressing. Add to the meat, coat thoroughly and season with salt
and pepper. For a full flavour, leave to marinate for 2 – 3 hours and season
to taste.
3 Arrange the Feierstengszalot on beef carpaccio or venison carpaccio,
wrap and cut into small sushi slices. Serve on a fresh, crisp salad with a
few drizzles of dressing and some croûtons.
WINE PAIRING
Chardonnay Remerschen Kreitzberg
Moselle Luxembourg - White
Krier - Welbes
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KACHEN No.28 | AUTUMN 21