Published on 12th February 2016

Venison with pear “du curee” chutney and celeriac tagliatelles

Sauce poivrade

  • 5kg Venison bones
  • 100gr Carrots
  • 100gr onions
  • 100gr celery stick
  • 1/2pc garlic head
  • 50gr Tomato paste
  • 5l Chicken stock
  • 0.5gr 1/2 glace
  • 100gr Paris mushrooms
  • 100gr Red wine vinegar
  • 1.5l Red wine
  • 5pce juniper berries
  • 10pces black peppercorn
  • bay leave thyme
  • 1tbsp cranberry jelly
  • 30gr Guanaja stock
  1. Roast the venison bones until golden in an roasting tray
  2. Strain then roast the garnish adding the tomato paste at the end
  3. Put everything in a high stockpot to cook for at least 5 hours. Pass through a fine chinois.
  4. Reduce to a proper consistency
  5. Slice the paris mushrooms and add to the crushed juniper berries and black pepper corn
  6. In a low pot caramelized the mushrooms deglaze with the red wine vinegar and the red wine
  7. Put in the rest of the aromatic garnish
  8. 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

  • 2200gr Fallow
  • Qs Black pepper
  • Qs Guerande salt

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

Poached Pears

  • 2000gr Pear “Du curee”
  • 2400gr red wine “Maury Pouderoux”
  • 200gr muscovado sugar
  • 24 gr cinnamon stick
  • 4 orange zests
  • 16 cloves
  • 4 vanilla beans
  • 15 star aniseed
  1. Cut vanilla beans in half, grate them in the wine
  2. Warm up the wine; add the sugar, Incorporate spices and bring to boil
  3. Add in the pears cook according to the maturity of fruit
  4. Remove from the stove and cool down.

Spice Mix

  • 30gr Confit lemon peel
  • 60gr muscovado almond mix
  • 2gr sarrawack black pepper
  • 10gr Juniper berrie

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

Celeriac puree

  • 400gr Celery
  • 80gr olive oil emulsion
  • Qs salt

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

Celeriac tagliatelle

  • 1kg Salsifis
  • 1l sage
  • 0.1kg butter

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

Source: Sixtyone

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Food, Recipes, Sixtyone


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