VENISON LOIN (DOS DE CHEVREUIL)

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Venison

1. Remove venison, keep fillets for later.
2. Cut the venison, colour, add the bouquet garni and add liquid to achieve the base for the venison dish.
3. Colour the pieces of hare and pheasant.
4. Add the shallots, garlic, pepper, juniper berries and then deglaze with red wine.
5. Reduce and add in the venison base.
6. Reduce and set aside.

Angostura Sauce

1. Reduce the orange juice and sake to a syrupy consistency.
2. Deglaze with the venison base, add the foie gars and blood and reduce.
3. Adjust the seasoning, add the angostura and some bitter dark chocolate buds.

Salsify Purée

1. Wash and peel the salsify.
2. Cut into mirepoix.
3. Cook sous vide with sweated onions, butter, milk and cream in an oven at 95 degrees c for 2 hours.
4. Mix, reduce and adjust the seasoning.

Stewed Pears with Stout

1. Wash and peel the pears.
2. Confit them in the syrup.
3. Dice the pears and poach them in the guinness, adjust the seasoning and remove.

Red Cabbage Confit

1. Finely chop the red cabbage and marinate overnight with apple, garlic, cinnamon stick, cloves, juniper berries and sugar.
2. 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

1. Finley chop the red cabbage.
2. Cut the hearts of palm into thin strips.
3. Blanche the 2 ingredients separately, season and set aside.
4. Before serving, mix red cabbage and heart of palm, season with marinade.

Macaroon

1. Mix icing sugar and sieved almond flour and egg white.
2. Make an italian meringue (syrup to 118 degrees c)
3. Carefully fold the 2 components together.
4. Place he macaroons on a tray and sprinkle with cocoa powder and finely crushed juniper berries.
5. Let stand 20 minutes. Bake at 160 degrees c for 10 minutes. Cool.
6. Store in a clean airtight container.

Pigeon Liver Mousse

1. Marinate the pigeon livers for 2-3 days in port, madeira and a little caster sugar.
2. Cook the pigeon livers with the marinade and add water and cream.
3. Mix and pass through a chinois.
4. Add 5 pre softened gelatine sheets and hazelnut oil.
5. Season with salt and pepper and set in fridge.
6. Mix the jelly and stuff inside the livers.

Plating

1. Assemble one macaron with the pigeon liver mousse.
2. Sear one piece of seasoned venison until nicely coloured and pink inside.
3. On a rectangular plate, arrange from left to right:
4. One macaron.
5. One quenelle of stewed pears.
6. One splash of salsify puree.
7. The fillet of venison, sliced on an angle into 2.
8. One large quenelle of red cabbage confit.
9. One small bunch of red cabbage salad and palm heart.
10. To finish add the sauce to the sliced venison.