Venison Cooked on Roasted Chestnuts
Venison cooked on roasted chestnuts, Kabocha,
Grand Cru Master Origin Nicaragua Scents
30 +
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
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
Venison Cooked on Roasted Chestnuts
- 30 +
- 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
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