John Myers
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Game, Polenta, Mushrooms, Sauce and Pear Chips
The perfect game, polenta, mushrooms, sauce and pear chips recipe with a picture and simple step-by-step instructions.
Port wine sauce:
- Leftovers from the meat (bones, cuts of meat, etc.)
- 4 Pc. Shallots
- 2 Pc. Garlic cloves
- 1 tbsp Butter
- 200 ml Port wine
- 200 ml Wild fund
- Cream
- Food starch
Deer back:
- 1,5 kg Back of deer raised
- Salt
- Pepper
- 2 Pc. Garlic cloves
- 3 Pc. Rosemary sprigs
- Clarified butter
Pear Chips:
- 1 Pc. Pear
- Lemon juice
- Powdered sugar
Mushrooms:
- 1 kg Fresh chanterelles
- Oil
- Salt
- Pepper
Polenta:
- 250 g Polenta
- 500 ml Water
- 500 ml Milk
- 1 tsp Salt
- 2 tbsp Butter
- 80 g Grated Parmesan
Port wine sauce:
- Dice shallots and garlic and fry in butter with the leftover meat. Deglaze with the port wine and game stock and simmer for 10 minutes.
- Then put everything through a sieve into a saucepan and, depending on your taste, season with cream, salt and pepper and thicken with the starch.
Deer back:
- Remove the silver skin from the saddle of deer and cover with diced garlic and rosemary sprigs. Let it steep in the refrigerator for about 1 hour.
- Then season the venison with salt and pepper and sear it. Equip with a thermometer and cook at 80 degrees for approx. 40-50 minutes in the oven to a core temperature of 54-60 degrees. Then wrap in aluminum foil and let rest a little.
Pear Chips:
- Wash the pears and cut them into very thin slices. Place the pear slices on a baking sheet, drizzle with lemon juice. Then leave to dry in the oven at 100 degrees for about 5 hours.
- When the pear chips are ready, dust with powdered sugar and leave to cool uncovered.
Mushrooms:
- Clean the mushrooms and fry them in hot oil. Season to taste with salt and pepper.
Polenta:
- For the polenta, heat the water with milk, salt and butter in a saucepan. Sprinkle in the polenta, stirring constantly, and bring to the boil. Now fold in the Parmesan cheese and let it melt. Possibly a little more seasoning.
- To serve, arrange everything on plates to taste.
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