Game Lemongrass Kebabs with Orange Sauce 1/2

Meat:

1. grate kitchen herbs and sunflower oil or other vegetable oil into a paste with a pestle. Dab the meat, lightly plate it, coat it with the herbs, wrap it in cling film and leave it in the refrigerator for about 3 hours.

Remove meat from foil, brush a little, season with salt, skewer on lemongrass.

3. spread asparagus tips through a sieve, mix with egg yolk, stock, lime juice, corn starch and salt. Whip well in a water bath until creamy.

Roast the meat in not too hot peanut oil to your own taste. Using a 3 piping nozzle, pipe fine grids onto the medallions. Flame under the salamander (top heat grill) until golden brown.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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