Zebra Fillet (900g)

€26.50 per kg

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Product Description

The “sweeter than beef” meat with a “subtle game flavour” is cut from the hindquarter of the Burchell zebra breed in South Africa.

Note: 900 g serves approximately 3/4 portions.

ZEBRA FILET WITH A RED WINE REDUCTION AND A PUREE TRILOGY

Recipe for 4 persons

Expenditure of time: 60 minutes, incl. preparation
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
PRE-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 ZEBRA FILET
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!

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