John Myers
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Deer Tower with Gorgonzola and Fig on Chestnut Puree with Blackberry Sauce
The perfect deer tower with gorgonzola and fig on chestnut puree with blackberry sauce recipe with a picture and simple step-by-step instructions.
Deer nuts:
- 800 g Nut from the deer
- 200 g Gorgonzola
- 4 Pc. Figs
- 300 g Chestnut puree
- 800 g Floury potatoes
- 200 ml Milk
- 1 tsp Turmeric
- 50 g Soft butter
- 100 g Whipped cream
- 0,5 Pc. Vanilla pod
- 1 pot Thyme
- 4 Pc. Salsify stalks
Sauce:
- 200 ml Wild fund
- 1 Pc. Onion
- 10 g Nut nougat
- 50 g Dark chocolate
- 2 tbsp Blackberry jelly
- 200 ml Port wine
- 100 ml Brandy
- Salt
- Pepper
- 15 Pc. Blackberries
- Preheat the oven to 110 ° C top and bottom heat. Meanwhile fry the deer in the pan. After it is seared on all sides, it is put in the oven for about 45 minutes. The cooking time depends on how big the piece of deer is. The meat is done when the core temperature is 66 ° C.
- Peel and dice the potatoes and cook them in salted water for 15 minutes until they are soft. Cook the chestnuts with milk, cream and vanilla pod for about 15 minutes. Drain everything but catch the liquid.
- Press the potatoes and chestnuts through a press. Add the turmeric and butter. Mix the puree with a little vanilla milk until smooth, season with salt and keep warm.
- Wash the figs, then cut the figs and cheese into 12 slices each. These are later placed together between the meat slices.
- Peel the black root, cut into cubes and place in the boiling water. When the salsify is firm to the bite, pour off the water and toss the vegetables in the pan with butter.
- Peel the onion, cut into rings and fry in the pan. Deglaze with the brandy and reduce the liquid by half. Add port wine, game stock and blackberry jelly and let simmer gently for about 5 minutes so that the liquid has a creamy consistency.
- Add chocolate and nougat and let melt. Add blackberries, season with salt and pepper and keep warm.
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