CannabisJuicyFieldsRoasted Medallions of Fallow Deer Loin with Cannabutter Sautéed Asparagus Ragout and Celery Puree with White Chocolate

May 19, 2022by JuicyFields0

When the new hunting season begins in spring, the first game of the year is considered something very special. The start of the season varies from country to country. In Germany, for example, the start of the new hunting season was set for early May. The so-called “Mai Bock” , a young roebuck shot in May enjoys particular popularity. 

We also chose a roebuck as the first game dish of the hunting season, namely short-fried medallion pralines from the lede, which we seasoned only lightly with a specially prepared cannabis herb salt before searing. For the salt, we have cut-fresh herbs and cannabis flower together with coarse mountain salt in a jar, infused over a long period of time and then filled into a salt mill for use.

Asparagus is the perfect side dish because it is in season, and we infuse it with some fresh lemon thyme and cannabutter. Citrus-flavored cannabis strains are particularly well suited for use with asparagus. 

Medallions of fallow deer loin (2 servings)

  • 2 fallow deer loin strips
  • Cannabis seasoning salt (1g cannabis flower to 15g mountain salt) from the mill 
  • Pepper from the mill 
  • Olive oil for frying
  • 1 msp. clarified butter 
  • 1 sprig thyme
  • 1 sprig of rosemary 
  • 1 clove of garlic -pressed 
  • Preheated oven 60°c 

The tenderloins are washed under cold running water, thoroughly patted dry and cut into 3 equal-sized medallions and seasoned all over with cannabis seasoning salt. 

The medallions are seared together with garlic, rosemary and thyme in a hot pan with olive oil for about 1 minute, then the clarified butter is added, the meat once wetted with the oil-butter lard mixture and placed in the preheated oven for 6-8 minutes to pull. 

For serving we served a classic game jus. 

THC infused asparagus ragout 

  • 6 spears of white asparagus 
  • 4 green asparagus
  • 1 sprig of lemon thyme
  • brown sugar 
  • cocktail tomatoes 
  • salt 
  • cannabutter (30% THC) 
  • 1 tablespoon olive oil 

The white asparagus is cleaned, i.e. the dry ends are cut off and peeled thoroughly. In the case of green asparagus, only the dry ends are cut off, which can be 1/5 to 1/3 of the lower end. Then cut the stalks lengthwise into oval rings about 0.2-0.5 cm thick, sprinkle lightly with a little sugar and leave for a short time to dissolve. Tomatoes are washed and cut into rings, lemon thyme leaves are removed from the stem.

To prepare the ragout, heat a frying pan at 3/4 temperature, add olive oil and sauté the asparagus rings. After about 1-2 minutes, add the lemon thyme, tomato rings and 2g of cannabutter and toss thoroughly so that the butter and all the flavors are evenly distributed. We have chosen a dosage of 30mg per person, which was calculated for experienced users. The THC amount should be adjusted individually according to experience or dosage recommendation. The ragout is now heated again on the stove top, seasoned with fine mountain salt and served directly. 

Celery puree with white chocolate 

  • 1 celeriac
  • approx. 300ml cream
  • ca 15g white chocolate 
  • salt
  • 1 tbsp hemp seed oil 

Peel the celery root and cut it into small pieces. Now melt some butter in a pot, add the celery pieces and cook with some cream on medium heat until soft. Puree with a magic wand, adding more cream if necessary, until you get the right creamy consistency. Season to taste with salt, hemp seed oil and white chocolate. The white chocolate should be very subtle and should not dominate the dish. 

To decoratively complement and round off the dish on the plate, fresh cocoa bean grind is suitable.

Lets Grow


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