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Venison Fillet with Sage Brioche, Hisbiscus Butter and Beetroot

5 from 5 votes
Prep Time 2 hrs 20 mins
Cook Time 4 hrs 40 mins
Rest Time 4 hrs
Total Time 11 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 436 kcal

Instructions
 

Sage Brioche:

  • Put warm milk in a bowl, add sugar, crumble the yeast. Stir the mixture with a dough hook. Add eggs one at a time and stir. Then add salt and flour. Knead the mixture. Then add butter at room temperature and only knead very briefly. Let rise in a warm place for 2 hours. Then put in the fridge overnight.
  • Take the dough out of the refrigerator the next morning, coarsely chop the sage leaves and knead into the dough. Put the dough in a buttered tin and let it rise for 3 hours in the warm oven (heat the oven to 50 ° C, then switch it off and put the loaf pan with the dough in it. Let it rise for 3 hours in the warm oven).
  • After 3 hours, whisk the egg yolks with a dash of water, scratch the top of the dough 1x lengthways and brush with egg. Preheat the oven to 180 ° C top / bottom heat and bake the brioche for 40 minutes, but cover with aluminum foil after 10 minutes.

Hizbiscus butter:

  • Brew the tea, sift it and let it cool. Melt the butter, add 50ml tea, beetroot powder and salt. Stir everything in a bowl of ice water until it becomes creamy and thick. Fill into bowls.

Beetroot with liquorice:

  • Mix everything in a bowl to flavor.

Beetroot caviar:

  • Juice the beetroot and season with ginger, chilli and pepper. Mix with agar agar and bring to the boil. Meanwhile, cool the oil down in the refrigerator or freezer. Pour the still warm agar-agar-beetroot mixture into a roasting syringe and let it drip into the cold oil in circles. Drain the caviar in the sieve.

Celery dabs:

  • Peel the celery and cut into pieces. Bring to the boil with the other ingredients and puree at the end.

Apple and Celery Gel:

  • Juice the celery and apple. Mix the juice with the salt and lemon juice. Simmer agar agar for about 1 min while stirring constantly with a whisk.
  • Finally, dissolve the previously soaked gelatine in the warm stock. Cool in a 30cm form in the refrigerator. Save the remaining juice for mixing.

Venison fillet:

  • Sear the venison fillet in clarified butter for approx. 6 minutes, season with salt and pepper and leave to infuse for approx. 3 minutes in aluminum foil.

Sauce d'Amour:

  • Mix everything except butter and chocolate and bring to the boil. Then let it reduce. Just before serving, whip up some dark chocolate and ice-cold butter.

Bacon crisps for celery dots:

  • For the crunch, lay out the bacon slices in a coated pan, cover with a strip of baking paper, weigh down with a saucepan and slowly let out crispy and golden brown over medium heat.
  • Heat the butter in a pan, stir in the panko flour and fry until golden brown over medium heat. Drain on kitchen paper and immediately add a little salt. Drain the crispy bacon as well, then chop it very finely and mix it with the panko and lime zest.

Nutrition

Serving: 100gCalories: 436kcalCarbohydrates: 35.1gProtein: 5.7gFat: 30.5g
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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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