Recipe of The Week – The Streets – The Streets

8f8e8eee-33a7-46ab-8906-0ef7d1b3337d-150x150-1311370

Published on 12th February 2016

Venison with pear “du curee” chutney and celeriac tagliatelles

Sauce poivrade

Roast the venison bones until golden in an roasting tray
Strain then roast the garnish adding the tomato paste at the end
Put everything in a high stockpot to cook for at least 5 hours. Pass through a fine chinois.
Reduce to a proper consistency
Slice the paris mushrooms and add to the crushed juniper berries and black pepper corn
In a low pot caramelized the mushrooms deglaze with the red wine vinegar and the red wine
Put in the rest of the aromatic garnish
Reduce by one third before adding in the venison stock
– When the sauce is reaching the proper consistency put in the cranberry jelly and only to finish during the service the chocolate –

Fallow Juice

Clean the saddle and remove the sinus. Keep in sunflower oil.

Poached Pears

Spice Mix

Dry all the ingredients and powder individually. Then weight out all the ingredients and mix them together.

Celeriac puree

Cook the celeriac in a vac pouch, when tender pass through the thermomix and emulsify with the olive oil emulsion.

Celeriac tagliatelle

Clean, peel and shave the salsifis. After a minute, sweat the salsifis in butter, deglazed with sage and reduce until glazed.

Source: Sixtyone

“,”nextFontIcon”:””} data-theiapostslider-onchangeslide=””>

Food, Recipes, Sixtyone

Recipe of The Week – The Streets