{"id":1621,"date":"2017-03-21T15:29:16","date_gmt":"2017-03-21T14:29:16","guid":{"rendered":"http:\/\/p503576.mittwaldserver.info\/?p=1621"},"modified":"2019-03-14T13:43:42","modified_gmt":"2019-03-14T12:43:42","slug":"potato-carpaccio-with-roasted-deer-saddle-and-mushrooms","status":"publish","type":"post","link":"https:\/\/christianjuergens.de\/en\/potato-carpaccio-with-roasted-deer-saddle-and-mushrooms\/","title":{"rendered":"POTATO CARPACCIO WITH ROASTED DEER SADDLE AND MUSHROOMS"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.0.47&#8243;][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.48&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/Kartoffelcarpaccio-rosa-gebratenem-Hirschruecken_Christian-Juergens_01.jpg&#8221; admin_label=&#8221;Bild&#8221; _builder_version=&#8221;3.0.87&#8243; animation=&#8221;off&#8221; sticky=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;][\/et_pb_image][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/Kartoffelcarpaccio-rosa-gebratenem-Hirschruecken_Christian-Juergens_02.jpg&#8221; admin_label=&#8221;Bild&#8221; _builder_version=&#8221;3.0.87&#8243; animation=&#8221;off&#8221; sticky=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h3>Ingredients<\/h3>\n<p><strong>For the game spice<\/strong><\/p>\n<ul>\n<li>50 g coriander grains<\/li>\n<li>40 g allspice<\/li>\n<li>30 g juniper berries<\/li>\n<li>15 g white pepper<\/li>\n<li>5 g cloves<\/li>\n<li>5 g bay leaves<\/li>\n<\/ul>\n<p><strong>For the deer saddle<\/strong><\/p>\n<ul>\n<li>400 g cleaned deer saddle in bone<\/li>\n<li>1 tsp wild spice<\/li>\n<li>Salt and freshly ground pepper<\/li>\n<li>2-3 tbsp butter<\/li>\n<\/ul>\n<p><strong>For the potato carpaccio<\/strong><\/p>\n<ul>\n<li>30 g butter<\/li>\n<li>1 clove of garlic peeled and pitted<\/li>\n<li>1 sprig of thyme<\/li>\n<li>8 large, fatty potatoes<\/li>\n<li>Salt and freshly ground pepper<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>1 tsp thyme, chopped<\/li>\n<li>4 tbsp grated Parmesan cheese<\/li>\n<\/ul>\n<p><strong>Also<\/strong><\/p>\n<ul>\n<li>8 nice porcini mushrooms<\/li>\n<li>1 tbsp butter<\/li>\n<li>Salt and freshly ground pepper<\/li>\n<li>180 g lamb&#8217;s lettuce<\/li>\n<li>Olive oil and vinegar for marinating<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;Zeile&#8221; _builder_version=&#8221;3.0.48&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_divider show_divider=&#8221;off&#8221; height=&#8221;15&#8243; disabled_on=&#8221;on|on|off&#8221; admin_label=&#8221;Teiler&#8221; _builder_version=&#8221;3.2&#8243; hide_on_mobile=&#8221;on&#8221;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;Zeile&#8221; _builder_version=&#8221;3.0.48&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.20.2&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/iOZpG9fAdZs?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.20.2&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/VyEG5j_gukQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.20.2&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"810\" src=\"https:\/\/www.youtube.com\/embed\/NHBoTUWAVxQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h3>Preparation<\/h3>\n<p>For the game spice lightly fry the spices without fat in a coated pan. Mortar everything and store in an airtight and dark container. Before each use, mix 1:3 with freshly chopped thyme. For the saddle of venison, season the meat with game spice, salt and pepper, fry on all sides in butter and finish cooking in the oven at 110 \u00b0C for approx. 15 minutes (core temperature approx. 52 \u00b0C). Remove from oven and let rest for 10 minutes.<\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p>For the potato carpaccio, heat the butter, add the garlic and thyme twig and leave for \u00bd an hour. Peel the potatoes, cut into 2 mm fine slices (preferably with a slicing machine) and blanch briefly in boiling and lightly salted water. Arrange the slices in a circular form on a lightly buttered plate, brush with the liquid garlic butter and bake in the oven under the grill until golden yellow and crispy. Season with salt and pepper, add olive oil, chopped thyme and parmesan.<\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p>Clean the mushrooms, cut into slices and fry in a pan with the butter. Season with salt and pepper.<\/p>\n<p>Lightly marinate the lamb&#8217;s lettuce with olive oil and vinegar as well as salt and pepper.<\/p>\n<p>Arrange the lamb&#8217;s lettuce, sliced deer saddle and porcini mushrooms on the potato carpaccio.<\/p>\n<p>Tip:<br \/>To keep the edge of the plate clean, it is best to cover it with aluminium foil (see picture).<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;Zeile&#8221; _builder_version=&#8221;3.0.48&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_divider show_divider=&#8221;off&#8221; height=&#8221;15&#8243; disabled_on=&#8221;on|on|off&#8221; admin_label=&#8221;Teiler&#8221; _builder_version=&#8221;3.2&#8243; hide_on_mobile=&#8221;on&#8221;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;Zeile&#8221; _builder_version=&#8221;3.0.48&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p style=\"text-align: right;\">Text source: Christian J\u00fcrgens<br \/>Image source: Christian J\u00fcrgens<br \/>Pictures from top to bottom<br \/>Cover picture: Potato carpaccio with pink roasted deer back \/ Source Christian J\u00fcrgens<br \/>Ingredients: Potato carpaccio with roasted deer saddle \/ Source Christian J\u00fcrgens<br \/>Preparation video(s): Potato carpaccio with pink roasted deer saddle \/ Source Christian J\u00fcrgens<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.0.47&#8243;][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.48&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/Kartoffelcarpaccio-rosa-gebratenem-Hirschruecken_Christian-Juergens_01.jpg&#8221; admin_label=&#8221;Bild&#8221; _builder_version=&#8221;3.0.87&#8243; animation=&#8221;off&#8221; sticky=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;][\/et_pb_image][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/Kartoffelcarpaccio-rosa-gebratenem-Hirschruecken_Christian-Juergens_02.jpg&#8221; admin_label=&#8221;Bild&#8221; _builder_version=&#8221;3.0.87&#8243; animation=&#8221;off&#8221; sticky=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;] Ingredients For the game spice 50 g coriander grains 40 g allspice 30 g [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1624,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<header class=\"entry-header\"><h2 class=\"entry-title\">STECKERLFISCH IN DER KARTOFFEL MIT KR\u00c4UTERQUARK VON CHRISTIAN J\u00dcRGENS<\/h2><\/header><div class=\"entry-content\"><h2>\u00a0<a href=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image1.jpg\"><img class=\"size-medium wp-image-619\" src=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image1-500x375.jpg\" alt=\"Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens\" width=\"500\" height=\"375\" \/><\/a><\/h2><p class=\"wp-caption-text\">Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><p><strong>Zutaten<\/strong><\/p><p><strong>F\u00fcr den Kr\u00e4uterquark<\/strong><br \/> \u2013 2 EL Quark, 20%<br \/> \u2013 1 TL Schmand<br \/> \u2013 1 TL Cr\u00e8me fra\u00eeche<br \/> \u2013 Salz<br \/> \u2013 wei\u00dfer Pfeffer aus der M\u00fchle<br \/> \u2013 Cayennepfeffer<br \/> \u2013 1 Prise Zucker<br \/> \u2013 Zitronensaft<br \/> \u2013 \u00bd TL feine Schnittlauchr\u00f6llchen<br \/> \u2013 \u00bd TL fein gehackte feine Petersilie<br \/> \u2013 1 Msp. fein gehackter Thymian<\/p><div id=\"attachment_627\" class=\"wp-caption alignnone\"><p><a href=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image9.jpg\"><img class=\"size-medium wp-image-627\" src=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image9-500x375.jpg\" alt=\"Zutaten Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens\" width=\"500\" height=\"375\" \/><\/a><\/p><p class=\"wp-caption-text\">Zutaten Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><\/div><p><strong>F\u00fcr den Steckerlfisch<\/strong><br \/> \u2013 4 Sardinenfilets, entgr\u00e4tet<br \/> \u2013 \u00bc TL fein gehackter Knoblauch<br \/> \u2013 2 TL Oliven\u00f6l<\/p><p><strong>F\u00fcr die Kartoffeln<\/strong><br \/> \u2013 2 kleine Pellkartoffeln, frisch gekocht<br \/> \u2013 Paprika edels\u00fc\u00df<br \/> \u2013 Paprika rosenscharf<br \/> \u2013 Cayennepfeffer<br \/> \u2013 Salz<br \/> \u2013 wei\u00dfer Pfeffer aus der M\u00fchle<\/p><p><strong>Au\u00dferdem<\/strong><br \/> \u2013 Keim\u00f6l zum Braten<br \/> \u2013 Zitronensaft<br \/> \u2013 Petersilie<br \/> \u2013 Kr\u00e4uter und Blumen zum Garnieren<\/p><p><strong>Und so wird\u2019s gemacht:<\/strong><br \/> <iframe src=\"https:\/\/www.youtube.com\/embed\/_x7cFJqqL78?feature=oembed\" width=\"500\" height=\"281\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p><p>Zubereitung Video Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><p><strong>Zubereitung<\/strong><\/p><p>Quark mit Schmand und Cr\u00e8me fra\u00eeche verr\u00fchren und mit den restlichen Zutaten f\u00fcr den Kr\u00e4uterquark abschmecken. F\u00fcllen Sie ihn in einen Spritzbeutel mit glatter T\u00fclle.<\/p><p>Die Sardinenfilets absp\u00fclen und trockentupfen. Marinieren Sie sie in mit Knoblauch verr\u00fchrtem \u00d6l.<\/p><p>Die Pellkartoffeln werden quer halbiert und an den unteren Enden abgeschnitten, damit sie stehen. Die Schnittfl\u00e4chen werden mit Paprika, Cayennepfeffer, Salz und Pfeffer bestreut. Br\u00e4unen Sie die Kartoffeln unter dem Grill oder im Backofen bei starker Oberhitze unter mehrmaligem Wenden goldbraun.<\/p><p>Die Sardinenfilets werden der L\u00e4nge nach auf Holzspie\u00dfe gesteckt und in wenig \u00d6l auf der Hautseite goldbraun gebraten, kurz gewendet und herausgenommen. Salzen und Pfeffern Sie die Filets, betr\u00e4ufeln sie mit Zitronensaft und bestreuen sie mit Petersilie.<\/p><p>Die Kartoffeln werden auf vier kleine Teller gesetzt und eine Haube aus Kr\u00e4uterquark darauf gespritzt. Die Steckerlfische werden in die Kartoffel gesteckt und mit Kr\u00e4utern und Blumen ausgarniert.<\/p><p>\u00a0<\/p><p>Text-Quelle: Christian J\u00fcrgens<br \/> Bild-Quelle: Christian J\u00fcrgens<\/p><p>Bilder von oben nach unten<br \/> Titel- und Beitragsbild Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<br \/> Zutaten Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgen<br \/> Video Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><\/div>","_et_gb_content_width":"","footnotes":""},"categories":[16],"tags":[],"class_list":["post-1621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-3-stars-home"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>POTATO CARPACCIO WITH ROASTED DEER SADDLE AND MUSHROOMS - Christian J\u00fcrgens<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/christianjuergens.de\/en\/potato-carpaccio-with-roasted-deer-saddle-and-mushrooms\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"POTATO CARPACCIO WITH ROASTED DEER SADDLE AND MUSHROOMS - Christian J\u00fcrgens\" \/>\n<meta property=\"og:description\" content=\"[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.0.47&#8243;][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.48&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/Kartoffelcarpaccio-rosa-gebratenem-Hirschruecken_Christian-Juergens_01.jpg&#8221; admin_label=&#8221;Bild&#8221; _builder_version=&#8221;3.0.87&#8243; animation=&#8221;off&#8221; sticky=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;][\/et_pb_image][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/Kartoffelcarpaccio-rosa-gebratenem-Hirschruecken_Christian-Juergens_02.jpg&#8221; admin_label=&#8221;Bild&#8221; _builder_version=&#8221;3.0.87&#8243; animation=&#8221;off&#8221; sticky=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text admin_label=&#8221;Text&#8221; _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;] Ingredients For the game spice 50 g coriander grains 40 g allspice 30 g [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/christianjuergens.de\/en\/potato-carpaccio-with-roasted-deer-saddle-and-mushrooms\/\" \/>\n<meta property=\"og:site_name\" content=\"Christian J\u00fcrgens\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/christianjuergens.de\" \/>\n<meta property=\"article:published_time\" content=\"2017-03-21T14:29:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-03-14T12:43:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/christianjuergens.de\/wp-content\/uploads\/Kartoffelcarpaccio-rosa-gebratenem-Hirschruecken_Christian-Juergens_01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"375\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin_cj\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin_cj\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/christianjuergens.de\/en\/potato-carpaccio-with-roasted-deer-saddle-and-mushrooms\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/potato-carpaccio-with-roasted-deer-saddle-and-mushrooms\/\"},\"author\":{\"name\":\"admin_cj\",\"@id\":\"https:\/\/christianjuergens.de\/#\/schema\/person\/dc5657c0b9cca21977126626e31b37ab\"},\"headline\":\"POTATO CARPACCIO WITH ROASTED DEER SADDLE AND MUSHROOMS\",\"datePublished\":\"2017-03-21T14:29:16+00:00\",\"dateModified\":\"2019-03-14T12:43:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/potato-carpaccio-with-roasted-deer-saddle-and-mushrooms\/\"},\"wordCount\":1002,\"publisher\":{\"@id\":\"https:\/\/christianjuergens.de\/#organization\"},\"image\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/potato-carpaccio-with-roasted-deer-saddle-and-mushrooms\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/christianjuergens.de\/wp-content\/uploads\/Kartoffelcarpaccio-rosa-gebratenem-Hirschruecken_Christian-Juergens_01.jpg\",\"articleSection\":[\"3 stars @ home\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/christianjuergens.de\/en\/potato-carpaccio-with-roasted-deer-saddle-and-mushrooms\/\",\"url\":\"https:\/\/christianjuergens.de\/en\/potato-carpaccio-with-roasted-deer-saddle-and-mushrooms\/\",\"name\":\"POTATO CARPACCIO WITH ROASTED DEER SADDLE AND MUSHROOMS - 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