Ultimate

Coffee Creation A collection of espresso based ultimate recipes

60
For
4 person(s)
Difficulty
Difficult

Venison in a Coffee Bean Clay Crust with Steamed Celery

Earthy forest flavours fancifully flirt with whispers of rich coffee aroma

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

Materials

  • rolling pin
  • oven
  • sauté pan
  • fine sieve
  • ham cutting machine
  • cookie cutter
  • paring knife
  • foil

Preparation

  • 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

Advised Grands crus

Indriya from India
INTENSITY : 10
Commander

Yannick Alléno

Le Meurice

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