John Myers
Contents
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Ingredients
Dumplings:
- 100 g Sliced hazelnuts
- 80 g Butter
- 1 kg Vegetable products Roasted vegetables
- 500 ml Venison broth
- Tomato paste
- 50 g Butter
- Chocolate
- 1 kg Carrots red
- 20 Pc. Carrots
- Olive oil
- Orange juice
- Ginger
- Sugar
- Tonka beans
- Venison Seasoning
- Quatre Epice (spice mix)
- 600 g Dry bread mixed from rolls, black bread and pretzels
- 800 ml Milk
- 6 Pc. Eggs
- 1 bunch Parsley
- Venison Seasoning
- 1 kl. Onion
Instructions
Dumplings:
- Cut the dried bread into small pieces (into cubes or slices).
- Add the diced and fried onions and 2/3 of the boiling milk.
- Let the whole thing stand covered for about 30 minutes, stirring occasionally.
- Add the eggs to the bread roll mixture and season with chopped parsley and the wild seasoning.
- If necessary add more milk so that the mixture becomes supple. Wrap the dumpling twice in cling film and refrigerate.
Carrots:
- Peel or clean the carrots, leave the green on the finger carrots. Bring the carrots to the right length (approx. 3-4 cm without green). Cut the red carrots into slices.
- Prepare three vacuum bags, add a small sip of orange juice, zest from the ginger and tonka bean, salt and pepper and a little sugar.
- Then divide the red carrots into two bags and place the finger carrots in the third bag. Seal everything in a vacuum.
Sous vide times:
- At around 85 degrees, the first red carrots need around 6 hours. The second bag approx. 4 hours, the finger carrots approx. 3 hours and the bread dumplings approx. 2 hours.
Deer:
- Remove excess sinews from the deer Frenchrack and, if necessary, clean the bones, season with salt and wild herbs.
- Fry the venison in a pan and set aside.
- Sear the tendons and sections from the rack in the pan, add the onions, then make a demi glace with tomato paste in the pan and deglaze with water.
- Put the whole thing in a saucepan, add the rest of the cleaned and cut roasted vegetables and the rest of the water (approx. 1 liter in total).
- Make sure that the pan is completely clean so that no “taste” is lost.
- Fill up with the game stock and simmer for at least 3 hours. If necessary, add water from time to time.
- After about 3 hours, but at the earliest when the vegetables are soft-boiled, strain the sauce.
- Let the sauce boil down again until it tastes strongly of meat and vegetables.
- Season the sauce with wild game spices and salt and pepper, refine with butter and chocolate just before serving.
- Put the deer in the oven again at around 120 degrees, up to a core temperature of around 65 degrees.
- Puree the red carrots in a blender and season to taste.
- Put the carrots on the plate and garnish with the finger carrots, cut the meat and the dumplings into slices.
- First place the dumplings, then the deer and decorate with sauce. Put some cress on the carrot patch to make it look good.
Nutrition
Serving: 100gCalories: 183kcalCarbohydrates: 8.3gProtein: 2.9gFat: 15.5g
