Martin Sieber is the grand seigneur of Ischgl’s gourmet chefs (and everyone knows by now that Ischgl is the culinary mecca of the Alps). Martin Sieberer has opened up his recipe book for Trisanna. Sieberer works in the Trofana Royal on several fronts at the same time. In the Pazaunerstube he serves regionally-based haute cuisine, in the Heimatbühne he focuses on traditional recipes like those from grandma’s kitchen.
Here is his recipe for sophisticated:
venison French toast on peppered apples with marinated duck liver
We recommend trying it at home!
For the peppered apple
- 1 Gala Royal apple
- 2 tablespoons sugar
- ¼ l white wine
- 1 vanilla pod
- crushed black pepper
- pink pepper
- a little maize starch to bind
For the venison French toast
- 12 slices of brioche
- 300 g saddle of venison
- 100 foie gras
- salt, pepper, thyme
- olive oil and butter to fry
- cranberry pulp paste
- a little venison juice to serve
For the peppered apples: peel the apple, cut it in half and remove the core. Then cut the apple halves as shown in the photo. Caramelize the sugar in a saucepan and add the white wine. Add vanilla and pepper, then poach the apple halves in the sauce. Remove the apples from the sauce and leave it to reduce a little. Blend a little starch with white wine and add to lightly bind the apple sauce. Place the apples in the warm apple sauce to cool down, warming up again just before serving.
For the French toast: marinate the venison in junipers, pepper and thyme for at least 24 hours, then cut the venison into 40 – 50g medaillons. Lightly tenderize the medaillons, season with salt and pepper and fry until pink.
Toast the brioche slices.
Clean the duck liver, remove skin and tendons, and cut into thin slices with the food slicer (you need 1 to 2 slices per person). Place the slices on a piece of cling film and season with a little sea salt, cranberry pulp paste and black pepper, and chill until ready to serve.
Place the hot apple on the preheated plates, pour over a little apple sauce and then arrange the brioche, the venison medaillons and the marinated liver in layers, finishing off with a little venison juice.