Bison crepinette with red wine and pepper sauce and bread and mushroom dumplings

Ingredients for 4 servings:

• 50 g chicken breast (fillet)
• 20 g chicken liver(s)
• 50 ml cream
• 2 handfuls of leaf spinach
• 1 cl port wine
• Salt
• Pepper, from the mill
• 4 slice(s) bison fillet, total approx. 500 gr.
• Clarified butter
• 8 large mushrooms (oyster mushrooms)
• Salt
• Pepper, from the mill
• 120 g pork netting
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 2 shallots
• butter
• 15 peppercorns, cubeb
• 15 peppercorns, black
• 300 ml veal stock
• 500 ml red wine, dry
• 1 sprig(s) of thyme
• Salt
• 500 g bread(s) (dumpling bread)
• 200 ml milk
• 200 ml cream
• 70 g bacon
• 3 small shallots
• 100 g mushrooms, mixed
• 1 egg(s)
• ¼ bunch parsley
• 1 tsp herbs, mixed dry
• Salt
• Pepper, from the mill
• Clarified butter
• 8 spring onions
• butter

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

A great main course for a festive meal. The result justifies the quality of the meat and the high level of effort.

Poultry farce: Finely chop the meat and liver and season with salt and pepper. Freeze the meat and cream separately in the freezer until lightly browned. Wash the spinach and sauté it in a pan until it collapses quickly. Squeeze well and let cool. Blend the meat and cream with the spinach in a blender until it forms a farce, then chill for 15 minutes. Then pass through a sieve. Season with the port wine and a pinch of salt. Bison crepinette: Rinse the pork netting thoroughly, then squeeze dry liquid. Lay out into four rectangular pieces. Clean and slice the mushrooms, then fry briefly in a little clarified butter. Season with salt and pepper. Line a portion of the pork netting that fits the fillet with mushrooms and spread with the poultry farce. Season the fillet with salt and pepper and press it onto the farce. Spread the top of the fillet with the farce and then cover with the mushroom slices. Wrap the crepinette tightly in the pork netting and shape into a nice round shape. Refrigerate. Shortly before serving, sear the crepinette on all sides in hot clarified butter and then cook on a rack in the oven for about 5 minutes. The core temperature should be 45 degrees Celsius. Then remove and let rest for about 2 minutes. Then sear in clarified butter with thyme and rosemary. To serve, cut diagonally in half. Remove the pork vine if necessary. Red wine and pepper sauce: Peel and finely dice the shallots. Roughly crush the peppercorns. Sauté the shallots in butter and add the pepper. Pour in the red wine and veal stock and reduce by half. Add the thyme and reduce the sauce by half again. Strain the sauce through a fine sieve and season with salt. Bread and mushroom dumplings: Place the dumpling bread in a large bowl with the cream and milk. Finely dice the bacon, shallots, and cleaned mushrooms and sauté in a pan. Add the vegetables to the dumpling bread. Finely chop the parsley and add it to the dumpling dough along with the egg and dried herbs. Mix everything well and season with salt and pepper. Spread out a sheet of cling film and add the dumpling mixture. Form it into a roll. Hold the package vertically and tap it briefly on top to prevent air pockets. Then wrap it in two layers of aluminum foil and place it in boiling hot water. Do not boil! They need to cook for at least 20 minutes. However, they can also be left in the water longer and are best prepared this way. To serve, slice and fry in clarified butter and season with salt and pepper. Garnish: Trim the spring onions, using only the white parts and a little green. Halve four spring onions and sauté them along with the four whole ones in a little butter. To serve: Arrange the bread and mushroom dumpling slices on warmed plates. Place the crepinette halves on the left and right sides and arrange the spring onions on top of the dumplings. Pour on the sauce.