Gourmet Sliced Venison with Sprouts

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Gourmet Sliced Venison with Sprouts
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
How healthy are the main ingredients?
carrotCeleriacrosemaryParsnipshallotNutmeg

Ingredients

for
4
Ingredients
5 cups
Venison bone (chopped)
2 tablespoons
2
carrots (diced)
1.333 cups
Celeriac (diced)
2
onions (diced)
1 tablespoon
1 cup
2 cups
1
1 teaspoon
Juniper berries
2
1 sprig
For the parsnip foam
1 ⅔ cups
Parsnips (peeled and chopped)
1
shallot (diced)
3 tablespoons
cup
cup
cream (at least 30% fat)
For the venison
26 ounces
1 tablespoon
Plus
3 cups
Brussels sprout (leaves ripped off)
1 tablespoon
1
Truffle (sliced)

Preparation steps

1.
Roast the bones in hot oil for around 15 minutes. Add the vegetables and cook for a further 10 minutes. Add the tomato puree, then quench with some of the wine and reduce completely. Repeat this procedure twice more until the wine has been used up.
2.
Add the stock, bring to the boil and simmer for around 90 minutes. After about an hour add the bay leaf, juniper berries, cloves and the rosemary. Sieve and reduce to 200 ml. Season with salt and ground black pepper.
3.
To make the foam, fry the parsnips and shallot in 1 tbsp hot butter. Quench with the stock and the cream. Simmer for around 20 minutes, then puree and sieve. Season with salt and lemon juice. Just before serving add the remaining butter and stir well until foamy.
4.
Heat the oven to its lowest setting.
5.
Season the meat with salt and ground black pepper and fry on all sides in hot oil. Roast for around 30 minutes until pink.
6.
In the meantime blanche the Brussels sprouts leaves in salt water. Drain and stir into the hot butter. Season with salt, ground black pepper and nutmeg.
7.
Slice the meat and arrange it on top of the parsnip foam. Add the sauce and the Brussels and arrange the truffle slices around the side. If desired garnish with fried potato spaghetti.