Venison in a coffee bean clay crust with steamed celery Venison in a coffee bean clay crust with steamed celery Earthy forest flavours fancifully flirt with whispers of rich coffee aroma 0

Venison in a coffee bean clay crust with steamed celery

Earthy forest flavours fancifully flirt with whispers of rich coffee aroma

Preparation (4 persons)

  • Mix the clay, water and the ground coffee.
  • Let stand for two hours.
  • Spread the mixture - the paste obtained - by using a rolling pin to form a 5 mm thick square.
  • Season the venison with salt.
  • Sear for 2 min in a sauté pan with grapeseed oil.
  • Place the venison on the clay paste and cook in the oven for 12min at 200° C.

For the pepper sauce

  • Crush the venison bones and trimmings.
  • Brown them in a sauté pan with oil.
  • Add carrot and onion cut into mirepoix.
  • Let stew with butter.
  • Degrease then add the white wine and veal stock.
  • Cook over low heat for 2 hours, skimming regularly.
  • Pass through a fine sieve and reduce by half.
  • Add pepper and leave to infuse for 20 minutes.
  • Then remove the pepper.

For the celery in foil

  • Wash, clean and peel the celeriac.
  • Cut the celery with a ham cutting machine into pieces 2cm thick.
  • Using a cookie cutter 7cm in diameter, cut the celery into rounds and turn the edges with a paring knife.
  • Place the pieces on aluminium foil with garlic, a pinch of salt, salted butter, thyme and coffee.
  • Bake at 180° C for 20min.

Finishing and presentation

  • Break the crust and then season the venison with salt and pepper. Cut into 8 pieces.
  • Arrange the pieces of venison on the plate.
  • Place a celery round on the plate and add the pepper sauce.

This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M60
Material
1 rolling pin
1 oven
1 sauté pan
1 fine sieve
1 ham cutting machine
1 cookie cutter
1 paring knife
foil

Ingredients

  • 1 venison loin (250g)
  • 350 g of white clay powder
  • 150 ml of mineral water
  • 8 g of coffee
  • grapeseed oil (SQ)
  • salt and pepper (SQ)

For the pepper sauce

  • 500 g of venison bones and trimmings
  • 1 carrot
  • 1 onion
  • 1/4 l of white wine
  • 1 l of veal stock
  • 10 g of black pepper
  • 10 g of unsalted butter
  • peanut oil
  • salt

For the celery in foil

  • 1 large celeriac
  • 1/2 clove of garlic
  • 20 g of salted butter
  • Thyme
  • salt
  • 0.20 g of coffee
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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