Recipe for 4 persons
Expenditure of time: 60 minutes, incl. preparation
Ingredients
Ingredients for the marinade
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp sweet soy sauce
1 garlic clove, squashed
Pepper from the mill
Ingredients for the red wine reduction
7.5 dl dry red wine
3 dl gravy
1 tbsp tomato puree
1 tbsp olive oil
1 onion
4 garlic cloves, unpeeled
2 carrots
1 bay leaf
2 cloves
Salt and pepper from the mill
Ingredients for the puree trilogy
(Potato-, carrot- and green-pea-puree)
400 g potatoes
400 g carrots
200 g green peas, frozen
3 dl heavy cream
Nutmeg, ground
Chili powder
Salt and pepper from the mill
Preparation
1. Remove the meat from the fridge approximately 4 hours prior to the preparation of the meal. Mix all ingredients of the marinade and coat the zebra fillet with it. Thereafter, cover with cellophane and let marinate at room temperature.
2. Remove green peas from the freezer and place them in a cullender to defrost.
Preparation of the red wine reduction
1. Peel the onion and cut into eight pieces; peel carrots and quarter.
2. Heat olive oil in a pot and stew onion until glazed. Add tomato puree and stir with briefly. Deglaze with red wine. Add carrots, garlic cloves, bay leaf and the cloves and let reduce to a quarter.
3. Infuse with gravy and boil down further on reduced flame.
4. Gradually reduce flame as the sauce starts to thicken. At last, add salt and pepper to taste.
5. Remove bay leaf and cloves before arranging on the plate.
Preparation of the zebrafilet
1. Pre-heat the oven at 90 °C.
2. Sear the fillet and simmer it in the oven for approximately one hour afterwards, until a core temperature of 54 °C has been reached.
Preparation of the puree trilogy
1. Peel potatoes and carrots and cook them separately in unsalted water until soft.
2. Bring defrosted green peas to boil with 1 dl heavy cream. Season with salt, pepper and a very little chili powder. Thereafter, puree with an immersion blender.
3. Puree potatoes and mix with 1 dl heavy cream. Season with salt, pepper and nutmeg.
4. Puree carrots and season with salt and pepper.
Each of the purees shall have a firm and rather thick texture, in order to arrange easier on the plate.
Presentation
Cut the zebra fillet in slices of approximately 2 cm and place them on a mirror of red wine reduction. Arrange purees in forms of circles either on top of or next to each other. Enjoy!
Tip
1. Anstelle Niedergarens im Ofen kann das Fleisch gut auch indirekt gegrillt werden. Wichtig ist dabei das Beachten der Kerntemperatur.
2. Das Karottenpüree kann auch mit einem Püree aus Süsskartoffeln ersetzt werden. Farblich wie auch geschmacklich äusserst passend!
3. Das Zebrafilet kann gut auch durch Strauss ersetzt werden, ohne dabei weniger Südafrika auf dem Teller zu haben!
The sommelier’s suggestion
Game dishes like this one generally ask for aromatic wines with a strong body. The zebra meat itself already has a very intense taste of its own, that has to be faced with a rather self-confident wine. One grape that carries those characteristics, is the Cabernet Sauvignon. Originally crossbred with Cabernet franc and Sauvignon blanc, it shows rich tannins and a healthy acidity. A wine that consists of 55 % Cabernet Sauvignon (the other 45 % are Cabernet franc), is the “Ormonde Vernon Basson 2008”. Elegant hints of vanilla, flamed blueberries and cherries in the nose, accompanied by toasty and savoury oak make the Ormonde Vernon Basson a milestone of South African wine culture. Rarely experienced finesse, yet full-bodied and well balances, it harmonizes perfectly to dishes with a nice piece of meat.
Available in our shop for CHF 39.90 per bottle.
Tastefully yours,
Marc, PW