Ingredients
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Venison
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8 kilograms saddle of venison
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hare
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pheasant
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aromatic
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shallot
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Garlic
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juniper berries
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pepper berries
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Angostura Sauce
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3 kilograms venison loinas prepared above
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300 grams goose foi gras terrine
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blood
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Angostura
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1 litre orange juice
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750 millilitres Sake
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dark chocolate buds
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Salsify Purée
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1 kilogram salsify
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350 grams Onion
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Butter
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Cream
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Milk
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Stewed Pears with Stout
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5 kilograms fresh pears
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3 x 350 millilitres Guinness
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7 litres Water
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1 kilogram Caster Sugar
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Red Cabbage Confit
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red cabbage
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Onion
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apples
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3 litres red wine
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100 grams Garlic
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cinnamon
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cloves
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juniper berries
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Caster Sugar
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Water
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Red Cabbage Salad, Hearts of Palm
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red cabbage
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heart of fresh palm
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Macaron
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300 grams icing sugar
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300 grams almond flour
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110 grams egg whites(1)
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110 grams egg whites(2)
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330 grams Caster Sugar
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70 grams Water
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juniper berries
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cocoa powder
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Pigeon Liver Mousse
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250 millilitres Water
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250 grams pigeon livers
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Caster Sugar
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port
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Madeira
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50 grams liquid cream
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hazelnut oil
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Pepper
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Gelatine
Directions
Currently Uploading! Recipe incomplete at present.
Venison
- Remove venison, keep fillets for later.
- Cut the venison, colour, add the bouquet garni and add liquid to achieve the base for the venison dish.
- Colour the pieces of hare and pheasant.
- Add the shallots, garlic, pepper, juniper berries and then deglaze with red wine.
- Reduce and add in the venison base.
- Reduce and set aside.
Angostura Sauce
- Reduce the orange juice and sake to a syrupy consistency.
- Deglaze with the venison base, add the foie gars and blood and reduce.
- Adjust the seasoning, add the angostura and some bitter dark chocolate buds.
Salsify Purée
- Wash and peel the salsify.
- Cut into mirepoix.
- Cook sous vide with sweated onions, butter, milk and cream in an oven at 95 degrees c for 2 hours.
- Mix, reduce and adjust the seasoning.
Stewed Pears with Stout
- Wash and peel the pears.
- Confit them in the syrup.
- Dice the pears and poach them in the guinness, adjust the seasoning and remove.
Red Cabbage Confit
- Finely chop the red cabbage and marinate overnight with apple, garlic, cinnamon stick, cloves, juniper berries and sugar.
- Sweat the chopped onions and red cabbage and ad the marinade, cook slowly covered with parchment paper, (add a little water if necessary).
Red Cabbage Salad, Hearts of Palm
- Finley chop the red cabbage.
- Cut the hearts of palm into thin strips.
- Blanche the 2 ingredients separately, season and set aside.
- Before serving, mix red cabbage and heart of palm, season with marinade.
Macaroon
- Mix icing sugar and sieved almond flour and egg white.
- Make an italian meringue (syrup to 118 degrees c)
- Carefully fold the 2 components together.
- Place he macaroons on a tray and sprinkle with cocoa powder and finely crushed juniper berries.
- Let stand 20 minutes. Bake at 160 degrees c for 10 minutes. Cool.
- Store in a clean airtight container.
Pigeon Liver Mousse
- Marinate the pigeon livers for 2-3 days in port, madeira and a little caster sugar.
- Cook the pigeon livers with the marinade and add water and cream.
- Mix and pass through a chinois.
- Add 5 pre softened gelatine sheets and hazelnut oil.
- Season with salt and pepper and set in fridge.
- Mix the jelly and stuff inside the livers.
Plating
- Assemble one macaron with the pigeon liver mousse.
- Sear one piece of seasoned venison until nicely coloured and pink inside.
- On a rectangular plate, arrange from left to right:
- One macaron.
- One quenelle of stewed pears.
- One splash of salsify puree.
- The fillet of venison, sliced on an angle into 2.
- One large quenelle of red cabbage confit.
- One small bunch of red cabbage salad and palm heart.
- To finish add the sauce to the sliced venison.