About this recipe
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Discover ground juniper, commonly used with game meats as it successfully balances their strong flavor, and the technique for making a vegetable “chartreuse”.
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Serves: 6
Preparation time: 45 - 60 minutes
In this recipe:
- venison fillet
- juniper berries
- chestnuts
- Bordeaux wine
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Ingredients
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- Principal ingredients
- 1 kg venison fillet
- 1 tbsp ground juniper berries
- salt, pepper
- olive oil
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- 400 g chestnuts
- Spiced wine
- 1 liter Bordeaux wine
- 1 tsp grated nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3 cloves
- Light caramel
- 30 g sugar
- 200 ml veal stock
- salt, pepper
- Vegetable “chartreuse”
- 1/2 cabbage
- 1 carrot
- 1/4 turnip
- 150 g French green beans
- 300 g sweet potatoes
- 100 g butter
- Decoration
- 1 packet micro salads Mustard Cress
- 1 packet micro salads Rock chives®
- 1 packet micro salads Bean Blossom
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Method
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- Venison fillet: Trim the venison fillet, and coat with the ground juniper berries, salt and pepper. Sear the fillet in olive oil in a hot pan, and cook to desired degree of doneness. Leave to rest.
- Chestnuts: Place the chestnuts in cold water and bring to the boil, simmer 15 to 20 minutes. Drain and peel the chestnuts while hot.
- Spiced wine: Bring the Bordeaux wine to the boil, add the spices, and infuse. Prepare a light caramel with the sugar. Stop the cooking process by adding the spiced wine to the caramel, simmer until reduced by two-thirds. Add veal stock and the chestnuts; cook until the sauce is reduced and the chestnuts cooked and imbibed with spiced wine. Decant the chestnuts and set aside. Rectify the liaison and seasoning of the sauce.
- Vegetable “chartreuse”: Cut the remaining 100 g of chestnuts into a medium dice. Blanch the cabbage leaves. Cut the carrots and turnips into bâtonnets and blanch. Blanch the French green beans. Cook the sweet potatoes, drain and purée with a vegetable mill. Add the butter, season. Assemble the chartreuse: Spread a thin layer of sweet potato purée onto a blanched cabbage leaf, arrange 5 green beans interspersed with carrot and turnip bâtonnets and in the middle a line of chestnut dice. Roll and wrap in plastic film. Repeat the process to obtain 6 rolls. Steam to complete cooking. Slice the vegetable “chartreuse” to form a harmonious presentation that will sit neatly on the plate.
- Cut the venison fillet into medallions or on a bias.
- To serve: Pour the spiced wine onto the center of plates. Add the piece of venison and place the vegetable “chartreuse” on the other side. Add a spiced wine imbibed chestnut. Decorate with micro salads.
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