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Le Cordon Bleu News, 08/18/2014
Roast rump of venison with a mushroom crust, parsnip and eggplant timbale and redcurrant jus
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by Chef Paul Dicken

 

About this recipe

 

Serves: 2

 

Preparation time: 1.5 hours


 

 

   

Ingredients

Longe de Chevreuil rôti et sa Duxelle de champignons en croûte – Roast Loin of venison with mushroom crust

1 x Venison Lion - approx. 200 grams
Lardo - cut into strips 100g
Caul fat 100g
Shallots (brunoise) 20g
Swiss brown mushrooms 200g
Parsley 10g
Butter 50g
Breadcrumbs 10g
Egg Yolk 1
Timbale de panais et d’aubergine - Parsnip and eggplant timbale
Eggplant - 1 whole
Parsnips - 2 large
Egg - 1
Butter, unsalted 20g
Finely chopped thyme 1tsp
Finely chopped parsley 1tbsp
Salt & Pepper to taste
Cream 100ml

Sauce aux groseilles et au porto – Redcurrant and port jus

Redcurrant jelly 40g
Port 100ml
Orange juice, zest - 1 orange
Lemon juice - 1 lemon
Demi glace 200ml
Shallots 15g
Redcurrants 1 tblspn
Butter 20g

 

Method

Longe de Chevreuil rôti et sa Duxelle de champignons en - Roast Loin of venison with mushroom crust

  1. Trim loin. Lard with pork backfat. Soak caul in cold water.
  2. Sweat shallots, add brunoise mushrooms. Cook to remove moisture and add chopped parsley, breadcrumbs and egg yolk.
  3. Sauté loin to seal. Place duxelle onto loin and wrap in caul. Roast at 190°C for 10 minutes. Rest for 10 minutes in a warm place.
  4. Carve loin. Arrange on a hot plate with jus and parsnip and eggplant timbale (see recipes below). 

Timbale de panais et d’aubergine - Parsnip and eggplant timbale

  1. Grease moulds lightly with butter.
  2. Cook thin sliced rounds of eggplant in olive oil until golden. Set aside and drain on paper towel
  3. Peel parsnips – remove woody section altogether chop into large pieces. Steam or boil until soft. Once soft, place into a processor and blend until smooth. Add egg, seasoning, herbs, cream and butter.
  4. Line bottom of moulds with eggplant slices – fill moulds with parsnip mixture – tap gently. Cover tops.
  5. Place in a bain marie and cook in a moderate oven at 160°C for 30 minutes until cooked. Remove from oven turn upside down and un-mould.

Sauce aux groseilles et au porto – Redcurrant and port jus

  1. Cut orange zest into fine julienne.
  2. Warm port and jelly, demi glace, juices, zest. Reduce to a sauce consistency, monter au beurre, add red currants and serve.

 


 

 
 
 
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