Venison Cooked on Roasted Chestnuts

Venison cooked on roasted chestnuts, Kabocha,
Grand Cru Master Origin Nicaragua Scents

Icon - Inspiration - Chef Icon - Inspiration - Alcohol
Icon - Time 30 + Icon - Level Medium

Here is what you need

Ingredients

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  • 20 shallots
  • 4 carrots
  • 2 celery sticks
  • 20 white mushrooms
  • 5 juniper berries
  • 20 black Sarawak pepperc orns
  • 2 ginger rhizomes
  • 4 tbsp of tomato concentrate
  • 6 kg of venison
  • 4 liters of flambéed red wine
  • casserole

Materials

  • casserole

Let's make it!

  • Venison 3 kg of venison loin Carve 2 fillets, remove skin, and cut in small pieces of 35 g
  • Poivrade reduction20 shallots 4 carrots 2 celery sticks 20 white mushrooms 5 juniper berries 20 black Sarawak peppercorns 2 ginger rhizomes 4 tbsp of tomato concentrate 6 kg of venison 4 liters of flambéed red wine
  • 6 garlic cloves 4 sprigs of thymepeanut oil Put venison bones on a baking sheet in oven at 180°C for 30 min
  • 5 min before the end pour tomato concentrate on the bones
  • In the meantime, chop shallots, carrots, celery, mushrooms and ginger into small cubes
  • Sweat in a casserole with peanut oil, add bones, wine, orange, juniper, pepper, thyme, garlic and simmer approximatley 2 h
  • Reduce to desired consistancy, sieve and season
  • Chestnuts sawdust20 chestnuts Peel chestnuts and finely chop using a mandolin
  • Place on a baking sheet and dry in the oven at 150°C for 15 min until they are lightly coloured
  • Side dish A) Squash1/4 of Kabocha squash Cut 30 slices 10 cm long and 0,8 cm thick
  • Add salt and sear on both sides Teppanyaki style with olive oil
  • Roll each piece to obtain petals and place them in a bowl into 3 rings of squash
  • B) Pickles marinade10 g of acacia honey20 g of wine vinegar30 g of water1 tsp of Espelette pepper1 g of crushed coriander seeds2 x 40 ml of Dulsão Warm all ingredients together in a saucepan, bring to a simmer then let cool
  • When cold, add 2 espressos and stir
  • Pour over the petals
  • Cover to avoid coffee oxydation and infuse for 2h in the refrigerator
  • C) Baked pumpkin1/2 pumpkin20 g of butter1 garlic clove10 tsp of mascarponeolive oil Peel and cut pumpkin in slices 2 cm thick
  • Add salt and sear each side in a pan with olive oil until lightly coloured
  • Place in a baking dish
  • Add butter and chopped garlic
  • Cover and cook in the oven for 30 min at 150°C, then mash with a fork
  • Set on a baking sheet forming 10 squares of 10 cm each
  • Spread 1 teaspoon of mascarpone on each square and place under the grill for a short time
  • Dulsão jelly6 x 40 ml of Dulsão 4 g of agaragar Mix agaragar and the Dulsão in a pan
  • Bring to a boil
  • Filter and pour the liquid into a bowl and place in the refrigerator
  • Presentation30 g of buttersalt and coarseground pepper20 red chard leaves20 red sorrel leavesfleur de selPondichéry pepper1 lime zestolive oil Cover the venison pieces in oil, add salt and brown them in a frying pan
  • Place them on a baking sheet over a layer of chestnuts and cook for 5 to 6 min with a few dabs of butter on top
  • Place the pumpkin on a plate, add 3 squash petals pickles in a square pattern after draining
  • Add mascarpone, coffee jelly and a few drops of poivrade reduction
  • Sprinkle with a pinch of pepper, and a dash of lime zest
  • Finish with red chard and sorrel leaves
  • Add a grilled chestnut
  • Serve the venison over a bead of grilled chestnuts

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Master Origin Nicaragua 5 Chart - Intensity
Master Origin Nicaragua 5 Chart - Intensity

Venison Cooked on Roasted Chestnuts

  • Icon - Time 30 +
  • Icon - Level Medium

Materials

  • casserole

Recommended Nespresso coffees

Ingredients

  • 20 shallots
  • 4 carrots
  • 2 celery sticks
  • 20 white mushrooms
  • 5 juniper berries
  • 20 black Sarawak pepperc orns
  • 2 ginger rhizomes
  • 4 tbsp of tomato concentrate
  • 6 kg of venison
  • 4 liters of flambéed red wine

Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Alcohol

Let's make it!

  • Venison 3 kg of venison loin Carve 2 fillets, remove skin, and cut in small pieces of 35 g
  • Poivrade reduction20 shallots 4 carrots 2 celery sticks 20 white mushrooms 5 juniper berries 20 black Sarawak peppercorns 2 ginger rhizomes 4 tbsp of tomato concentrate 6 kg of venison 4 liters of flambéed red wine
  • 6 garlic cloves 4 sprigs of thymepeanut oil Put venison bones on a baking sheet in oven at 180°C for 30 min
  • 5 min before the end pour tomato concentrate on the bones
  • In the meantime, chop shallots, carrots, celery, mushrooms and ginger into small cubes
  • Sweat in a casserole with peanut oil, add bones, wine, orange, juniper, pepper, thyme, garlic and simmer approximatley 2 h
  • Reduce to desired consistancy, sieve and season
  • Chestnuts sawdust20 chestnuts Peel chestnuts and finely chop using a mandolin
  • Place on a baking sheet and dry in the oven at 150°C for 15 min until they are lightly coloured
  • Side dish A) Squash1/4 of Kabocha squash Cut 30 slices 10 cm long and 0,8 cm thick
  • Add salt and sear on both sides Teppanyaki style with olive oil
  • Roll each piece to obtain petals and place them in a bowl into 3 rings of squash
  • B) Pickles marinade10 g of acacia honey20 g of wine vinegar30 g of water1 tsp of Espelette pepper1 g of crushed coriander seeds2 x 40 ml of Dulsão Warm all ingredients together in a saucepan, bring to a simmer then let cool
  • When cold, add 2 espressos and stir
  • Pour over the petals
  • Cover to avoid coffee oxydation and infuse for 2h in the refrigerator
  • C) Baked pumpkin1/2 pumpkin20 g of butter1 garlic clove10 tsp of mascarponeolive oil Peel and cut pumpkin in slices 2 cm thick
  • Add salt and sear each side in a pan with olive oil until lightly coloured
  • Place in a baking dish
  • Add butter and chopped garlic
  • Cover and cook in the oven for 30 min at 150°C, then mash with a fork
  • Set on a baking sheet forming 10 squares of 10 cm each
  • Spread 1 teaspoon of mascarpone on each square and place under the grill for a short time
  • Dulsão jelly6 x 40 ml of Dulsão 4 g of agaragar Mix agaragar and the Dulsão in a pan
  • Bring to a boil
  • Filter and pour the liquid into a bowl and place in the refrigerator
  • Presentation30 g of buttersalt and coarseground pepper20 red chard leaves20 red sorrel leavesfleur de selPondichéry pepper1 lime zestolive oil Cover the venison pieces in oil, add salt and brown them in a frying pan
  • Place them on a baking sheet over a layer of chestnuts and cook for 5 to 6 min with a few dabs of butter on top
  • Place the pumpkin on a plate, add 3 squash petals pickles in a square pattern after draining
  • Add mascarpone, coffee jelly and a few drops of poivrade reduction
  • Sprinkle with a pinch of pepper, and a dash of lime zest
  • Finish with red chard and sorrel leaves
  • Add a grilled chestnut
  • Serve the venison over a bead of grilled chestnuts

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