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Hazelnut of venison, pears, cranberries, venison sauce


Ingredients:10 people
  • venison fillet
    1 kg 800
  • pears
    10
  • cranberry jam
    40 g
  • cranberries
    150 g
  • venison sauce
    1 litre
  • chervil
    1/2 bunch
  • miniature pepper
    10 g
  • chives, salt, pepper
  • venison sauce:onions
    150 g
  • carrots
    100 g
  • celery stalk
    40 g
  • bay leaf
    1/2
  • thyme
    1 sprig
  • parsley stalks
  • red wine vinegar
    150 g
  • veal stock
    1 liter 500
  • pepper grains
    3 g
  • Elle &Vire liquid cream
    200g
  • game carcasses
    3 kg
  • cranberry jam
    40 g


Preparation:
  • Preparation time:40 minutes
  • Cooking time:20 minutes


Difficulty:[usr 3]

Venison sauce:

Cut a mirepoix of carrot, onion, celery, bay leaf, thyme, parsley stalks; sweat with butter.

Add the deer carcasses, vinegar and jam.

Reduce, add the veal stock and the peppercorns.

Skim from time to time.

Pass through cheesecloth, then bind with Elle &Vire cream.

Peel the pears, cut them with cookie cutters, brush with butter, cook in a combi oven, so that they are soft.

Remove from the oven, add the cranberry jam and the cranberries on top, plus the chervil.

Cut the fillets into hazelnuts, fry in butter and season.

Arrange everything harmoniously in an oval dish.

Decor:gold leaf on hazelnut with maniguette pepper, chives and chervil.

Hazelnut of venison, pears, cranberries, venison sauce

Source:Food Service Dairy Company