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.

Yannick Alléno

Yannick Alléno

Restaurant: Le Meurice
1 1 1 19/20

http://www.yannick-alleno.com/
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
Order