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Deer, Mushroom and Chestnut Potsticker & Braised Beetroot

5 from 4 votes
Prep Time 3 hrs
Cook Time 3 hrs 20 mins
Rest Time 5 hrs
Total Time 11 hrs 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 132 kcal

Ingredients
 

For the vegan dark sauce:

  • 1 tbsp Mixed pepper
  • 1 tbsp Dried mixed mushrooms
  • 0,5 Pc. Onion
  • 2 Pc. Onions
  • 0,25 Pc. Celery root
  • 2 Pc. Carrots
  • 150 ml Red wine
  • 50 ml Port wine
  • 2 Branches Thyme
  • 3 Pc. Allspice grains
  • 2 Pc. Cloves
  • 3 tbsp Tomato paste
  • 4 Pc. Juniper berries
  • 2 Pc. Bay leaves
  • 1 tsp Smoked paprika powder
  • 1 Msp Nutmeg
  • 0,5 tsp Curry powder
  • 1 tsp Mild paprika powder
  • 1 tbsp Brown sugar
  • 100 ml Vegetable broth
  • 400 ml Water
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Potato starch
  • 1 tsp Lime juice
  • 1 tbsp Soy sauce
  • 1 tbsp Cranberries
  • 3 tbsp Olive oil

For the braised beetroot:

  • 5 Pc. Onions
  • 1 Pc. Clove of garlic
  • 400 g Beetroot fresh
  • 2 tbsp Olive oil
  • 1 tbsp Tomato paste
  • 150 ml Red wine
  • 150 ml Vegetable broth
  • 1 tbsp Soy sauce
  • 1 tbsp Lime juice
  • 1 tsp Cranberry jam
  • 2 Branches Thyme

For the chestnut and mushroom ravioli as a pot sticker:

    For the filling:

    • 500 g Chestnuts ready to cook
    • 300 g Mixed fresh mushrooms
    • 2 tbsp Soy sauce
    • 2 Pc. Eggs
    • Breadcrumbs
    • 100 ml Vegetable broth
    • 1 tbsp Salt
    • 1 tsp Ground pepper
    • 1 tsp Grated nutmeg
    • 2 tbsp Olive oil

    For the pasta dough:

    • 300 g Wheat fume
    • 150 g Wheat flour (505)
    • 4 Pc. Eggs
    • 1 pinch Salt
    • 1 tbsp Rapeseed oil

    For the deer:

    • 800 g Deer back

    Instructions
     

    Vegan dark sauce:

    • Crush the pepper and lightly toast it in the heated oil. Add the coarsely chopped vegetable onion as well as the coarsely chopped onions, carrots and the coarsely chopped celery and let it take color. Add the brown sugar and caramelize everything a little. Add tomato paste and roast a little. Add the dried mushrooms and roast a little. Deglaze with half of the red wine and reduce almost completely. Repeat the process. Add the port wine and reduce it almost completely. Deglaze with the stock and water. Add the spices and let everything simmer gently for at least 180 minutes (just simmer, do not boil). Put everything through a sieve in a saucepan and squeeze out. Then reduce by half and season with salt, pepper, if necessary a little lime juice, soy sauce and cranberries. Thicken with potato starch.

    Braised beetroot:

    • Cut the peeled and halved onions into rings, peel the garlic and roughly chop. Peel the beetroot and cut into eighths. Heat the oil in a saucepan and fry the garlic and shallots. Add beetroot pieces. Add tomato paste and roast a little. Add red wine and reduce a little. Deglaze with vegetable stock. Add the thyme leaves. Add salt and pepper and stew for 60 minutes (until the beetroot is soft but still firm to the bite). Season to taste with a little soy sauce, lime juice and cranberries.

    Chestnut mushroom ravioli filling:

    • Dice shallots and fry in oil. Chop the chestnuts and add them. Roast for about 3 minutes. In an extra pan, brown the coarsely chopped mushrooms without oil and allow the water to evaporate. Then pour the soy sauce over it and toss it over and over again. Add the mushrooms to the chestnuts, deglaze with the vegetable stock and let everything boil down. Set aside and let cool. Put everything in a blender and do not mix too finely with the eggs. Season to taste with salt, pepper and nutmeg. If necessary, bind with some breadcrumbs.

    Chestnut mushroom ravioli pasta dough:

    • Knead all ingredients into an elastic dough (if necessary, use water and flour to create the desired consistency). Wrap the dough in cling film and let it rest in the refrigerator for 20 minutes. If the dough is not elastic enough afterwards (and breaks), knead in portions by hand until soft and continue processing immediately. Roll out the pasta dough several times on each level with a pasta machine from strength 1 to strength 6 and place on a lightly floured worktop. Cut out circles with the appropriate ravioli and pour into the mold. Put 1 teaspoon filling in the middle and squeeze. A filled semicircle is created. Place this immediately on a floured metal tin (flat cake tin). The rounding points upwards. When all the ravioli are formed, place the platter in the freezer. Leave in for at least 3 hours.

    Make potsticker a la minute

    • Heat the oil more in a pan (with the lid) without the lid. Quickly place the frozen ravioli in the pan (do not let them fall over) and let the base brown (attention, this can sometimes be very quick). When the desired degree of browning has been achieved (always take one up and check), then have the lid ready and pour half a cup of water into the pan and put the lid on immediately. Caution: when the water comes into contact with the oil, very hot water vapor is generated, which is trapped in the pan by the lid. After approx. 3 to 4 minutes (during this time carefully shake the pan from time to time) the ravioli are steamed completely. If the water has evaporated before, add some new water if necessary. However, the water should be completely gone by the end. Then arrange and serve immediately.

    Deer:

    • Vacuum the whole deer back (or if it doesn't fit in two pieces) in a vacuum bag. No salt or pepper to add. Cook in the sous-vide device at 59 degrees for at least 2 hours. Preheat the plate. Carefully place the beetroot on the left side of the plate. Arrange the hot potstickers (3 pieces each) on the right. Cut the venison into thin slices and arrange in a fan shape underneath. Then pour a third of the very hot sauce over the deer.

    Nutrition

    Serving: 100gCalories: 132kcalCarbohydrates: 5.9gProtein: 1.1gFat: 10.4g
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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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