John Myers
Contents
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Ingredients
- 500 g Deer back fresh
- 2 Pc. Rosemary sprigs
- 300 g Chestnuts pre-cooked and peeled
- 1 Pc. Butcher's onion
- 50 ml White wine dry
- 400 ml Cream
- 200 ml Vegetable broth
- 1 Pc. Orange
- 2 Pc. Beech mushrooms
- 50 ml Bianco balsamic vinegar
- 50 ml Olive oil
- 400 g Wild cranberries
- 20 Pc. Fresh cranberries
- 500 ml Venison broth
- 750 ml Port wine
- 500 g Butter
- 50 g Food starch
- 2 Peel Fresh cress
- 100 g Greek yogurt
- 1 tsp Raz El Hanout / Spice Mix
- 1 tsp Xanthan gum
- 1 Pc. Lemon
- Salt and pepper
- Sugar
- Fleur de sel
Instructions
- Remove the loosened back of the deer from all tendons and set it aside. Set the oven to upper and lower heating at 96 ° C. Now melt the butter in a pan and let it brown slightly. Now add 1 teaspoon of your own spice mixture to the foamy butter and fry the saddle of deer in the butter so that all sides are brown. Now place the deer on a wire rack and put it in the oven.
- For the chestnut puree, melt a little butter and sweat the chopped onions in it. Add the chestnuts and deglaze everything with the white wine. Now reduce the wine until all the liquid has boiled away. Then gradually pour on the cream and mix with the hand blender to a fine puree.
- For the fried chestnuts, melt a little sugar in the pan, add a little olive oil and add the chestnuts to the pan as well. Fry for about 2-3 minutes and remove from the pan. Drain on kitchen paper and set aside.
- Cut the beech mushrooms deeply and place in a bowl. Marinate with the white balsamic vinegar and olive oil. Season with salt, sugar and pepper.
- For the port wine butter, reduce the port wine until a varnish has formed.
- In the meantime, heat the cranberry jam and strain it through a sieve. Then remove the port wine reduction from the stove, add the strained cranberries and mix in ice-cold butter until a creamy consistency is obtained. Mix the yogurt with some of the Ras el Hanout spice mixture and add lemon juice to taste. Finally, season with salt, pepper and sugar.
Nutrition
Serving: 100gCalories: 211kcalCarbohydrates: 8.1gProtein: 3.5gFat: 16.1g
