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
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- 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
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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