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Venison Cooked on Roasted Chestnuts

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

30 + Medium

Here is what you need

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

How to make !

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