Select your location & language
- Austria
- Czech Republic
- Denmark
- Finland
- France
- Germany
- Greece
- Hungary
- Ireland
- Italy
- Luxembourg
- Netherlands
- Norway
- Poland
- Portugal
- Romania
- Russia
- Slovakia
- Sweden
- UK
- Israel
Enter your date of birth
Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more
The abuse of alcohol is dangerous for your health. Consume with moderation.
Venison in a Coffee Bean Clay Crust with Steamed Celery
Earthy forest flavours fancifully flirt with whispers of rich coffee aroma
60
Difficult
Here is what you need
Ingredients
4
- venison loin (250g)
- 350 g of white clay powder
- 150 ml of mineral water
- g of coffee
- grapeseed oil (SQ)
- salt and pepper (SQ)
- For the pepper sauce
- 500 g of venison bones and trimmings
- carrot
- onion
- 1/4 l of white wine
- l of veal stock
- 10 g of black pepper
- 10 g of unsalted butter
- peanut oil
- salt
- For the celery in foil
- large celeriac
- 1/2 clove of garlic
- 20 g of salted butter
- Thyme
- salt
- 0_20 g of coffee
- rolling pin
- oven
- sauté pan
- fine sieve
- ham cutting machine
- cookie cutter
- paring knife
- foil
Materials
- rolling pin
- oven
- sauté pan
- fine sieve
- ham cutting machine
- cookie cutter
- paring knife
- foil
How to make !
- Mix the clay, water and the ground coffee
- Let stand for two hours
- Spread the mixturethe paste obtainedby 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
Recommended Nespresso coffees
You may also like these recipes
Venison in a Coffee Bean Clay Crust with Steamed Celery
- 60
- Difficult
Materials
- rolling pin
- oven
- sauté pan
- fine sieve
- ham cutting machine
- cookie cutter
- paring knife
- foil
Recommended Nespresso coffees
Ingredients
- venison loin (250g)
- 350 g of white clay powder
- 150 ml of mineral water
- g of coffee
- grapeseed oil (SQ)
- salt and pepper (SQ)
- For the pepper sauce
- 500 g of venison bones and trimmings
- carrot
- onion
- 1/4 l of white wine
- l of veal stock
- 10 g of black pepper
- 10 g of unsalted butter
- peanut oil
- salt
- For the celery in foil
- large celeriac
- 1/2 clove of garlic
- 20 g of salted butter
- Thyme
- salt
- 0_20 g of coffee
Inspirations
How to make !
- Mix the clay, water and the ground coffee
- Let stand for two hours
- Spread the mixturethe paste obtainedby 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