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Bison Fillet in Puff Pastry on Wild Jus with Bacon and Winter Truffle, Served with Napkin Dumplings

5 from 4 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 138 kcal

Ingredients
 

meat

  • 1,2 kg Bison fillet
  • 2 Duck breast
  • 600 g Roast veal
  • 50 g Pistachios
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 tbsp Truffle oil
  • 100 ml Gravy
  • 100 g Puff pastry
  • 2 Egg yolk
  • 50 g Périgord truffle
  • 2 Shallots

Meatsoup

  • 0,5 Onion
  • 2 kg Calf bones
  • 1 Fresh celery
  • 1 Carrot
  • 1 pinch Salt
  • 1 pinch Pepper

Napkin dumplings

  • 3 Rolls old
  • 3 Pretzels from the previous day
  • 2 Shallots
  • 1 tbsp Butter
  • 250 ml Milk
  • 2 tbsp Flour
  • 1 Egg
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 bunch Parsley

salad

  • 800 g Wild herbs
  • 30 g Spinach leaves
  • 30 g Arugula
  • 1 Shallot
  • 40 ml Sunflower oil
  • 10 ml Vinegar
  • 1 tbsp Mustard
  • 1 pinch Salt
  • 1 pinch Pepper

Instructions
 

Bison fillet

  • Brown the bison fillet in the pan (approx. 20 minutes), then chill. Cut the duck breasts into strips and brown them in the pan, chop them into small cubes in the blender, add to the roast veal and season with pistachios, salt, pepper, truffle oil and the meat stock - mix everything well. Lay out the puff pastry, coat the bottom with the farce and place the bison fillet on top. Spread the rest of the farce on the fillet and wrap in puff pastry. Brush the puff pastry roll with egg yolk and cut two holes in the dough (fireplace) - bake for approx. 50 minutes at 180 ° C, core temperature approx. 63 ° C. Refine the meat jus with steamed Perigord truffles and chopped shallots.

Meatsoup

  • For the meat broth, roast half an unpeeled onion on the bottom of the pan with the cut surface facing down. Pour in water and add the bones. Bring the water to a boil. Clean the vegetables, chop them roughly and add them to the broth. Let cook for at least an hour. Skim off the foam and fat in between. Season with salt and pepper.

Napkin dumplings

  • For the napkin dumplings, cut the rolls and pretzels (from the day before) into cubes. Peel and dice the shallots and brown in butter. Heat 200 ml milk and place on the breadcrumbs with the onions. Let it stand with the lid on for 20 minutes. Mix the flour, egg, salt, pepper and parsley well with the bread mixture, wrap in a cloth napkin as a roll and tie with a cord. Hang the rolled dumplings in the homemade meat broth and cook for 20 minutes. Let it get cold, cut into slices and brown the slices in butter in the pan.

salad

  • Clean the lettuce and distribute it in portions on the plates. Peel and finely chop the shallot and mix with the remaining ingredients. Drizzle the vinaigrette over the salad.

Nutrition

Serving: 100gCalories: 138kcalCarbohydrates: 2.8gProtein: 15.4gFat: 7.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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