John Myers
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Best of Capreolus in Cherry Chocolate Sauce
The perfect best of capreolus in cherry chocolate sauce recipe with a picture and simple step-by-step instructions.
For the meat:
- 1,5 kg Saddle of venison
- 1 tbsp Juniper berries
- 2 Pc. Cloves
- 1 Pc. Sprig of thyme
- 4 Pc. Bay leaves
- 20 g Butter
- Red wine
- Salt
- Pepper
For the gravy:
- 1 kg Deer bones and pieces of meat from the shoulder
- Rapeseed oil
- 2 Pc. Garlic cloves
- 3 Pc. Onions
- 3 Pc. Carrots
- 100 g Celery
- 2 tbsp Tomato paste
- 5 tbsp Maple syrup
- 200 ml Red wine
- 100 g Black cherries from the glass
- 1 l Roast stock or chicken broth
- 50 g Cranberries from the glass
- 250 ml Dry red wine for deglazing
- 2 tbsp Rose paprika powder
- 3 piece Dark chocolate
- 2 tsp Food starch
- Red pepper berries
- Bay leaves
- Cinnamon stick
- Salt
- Pepper
- Thyme
- Rosemary sprigs
For the beet pulp:
- 1 Pc. Turnip
- 1 Pc. Vegetable onion
- 2 Pc. Floury potatoes
- 30 g Butter
- 3 tbsp Whipped cream
- Nutmeg
For the duchess potatoes:
- 1 kg Floury potatoes
- 2 tsp Salt
- 4 Pc. Egg yolk
- 3 tbsp Butter
- 7 tbsp Milk
- Freshly grated nutmeg
For the red wine shallots:
- 10 Pc. Shallots
- 2 tbsp Powdered sugar
- 2 Pc. Spring onions (the green one)
- 5 tbsp Red wine
- 1 pinch Salt
- Butter
For the chanterelles:
- 300 g Chanterelles
- 2 Pc. Spring onions (the white one)
- Butter
- Salt
- Pepper
- Parsley
Saddle of venison:
- Sear the meat on both sides in rapeseed oil so that roasted aromas develop. Remove the meat from the pan and cook in aluminum foil for about 12 minutes at 90 degrees in the preheated oven. Then take the meat out of the oven and let it rest for about 10 minutes.
- In the meantime, heat the butter. When this froths up, add the spices and red wine. Place the meat in it so that the meat absorbs the aromas from the herbs. Total cooking time approx. 4 minutes. The meat can then be cut into small slices and served. It should be soft pink.
Roast gravy:
- Sear the meat on the bones. Deglaze with the fountain or the stock, gradually add the spices, vegetables and red wine.
- Let the whole simmer slowly for about 5-7 hours. Then remove the meat and bones, thicken the sauce with a little starch and serve.
Beet pulp:
- Cook the turnip in salted water with the potatoes and the green onion until soft. Cooking time about 45 minutes.
- Drain the water, add the butter, whipped cream and the nutmeg. Now puree everything until there are no more pieces in the sauce.
Duchess potatoes:
- Cook the potatoes in salted water for about 20 minutes. Then drain, allow to evaporate a little and press through the potato press. Mix well with the butter, three egg yolks, milk and nutmeg while still warm.
- Line a baking sheet with parchment paper. Pour the potato mixture into a piping bag with a large, star-shaped nozzle. Use this to place even rosettes on the baking paper.
- Before baking, brush with a little egg yolk so that the florets are nice and brown and crispy. Bake in the oven at 240 degrees for about 15 minutes until golden.
Red wine shallots:
- Peel shallots, halve or even quarter if necessary. Melt the butter in a saucepan and sauté the shallots in it. Dust with powdered sugar and let it caramelize.
- Deglaze with red wine, simmer gently. Season with salt and sprinkle with the green of the spring onion.
Chanterelles:
- Clean the mushrooms carefully. Warning: Do not wash with water, otherwise they will water down. Carefully remove the sand or forest floor only with a cloth or a small brush.
- Heat the butter, fry the mushrooms together with the finely chopped spring onions on high heat until they get a nice color. Season to taste with salt and pepper and decorate with parsley as needed when serving.
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