The medallions: cook the deer roast for 3 hours at 65°C sous
vide. Let the cooking time depend on the thickness of the piece
of roast. Here it was about 3 cm. Then fry it brown all around in
butter and cut nice medallions from it.
The sauce: mix a generous amount of blackberries with a
dash of game stock. Add the rest of the game stock, strain and
melt a bar of dark chocolate in the sauce. Reduce briefly and
thicken the sauce if desired.
Steam the mini romaine cabbages until tender. Chop pre-
cooked chestnuts and roast them dry in a non-stick pan.
Steam the fresh red beets and cut out equal cylinders with a
ring. Marinate them for one hour in red balsamic vinegar.
Make a fine purée of steamed celeriac with an equal amount of
cooked chestnuts and a dash of cream in the blender. Season
with salt, pepper and nutmeg.
On the dinner plate: a trio of medallions, partially covered with
sauce. A romanesco, a quenelle of puree topped with the
roasted chopped chestnuts and a tower of beet topped with a
scoop of pearls of white balsamic.
Serve with croquettes or another potato preparation in
individual jars.
deer medallions with blackberry sauce
red beets
red balsamic vinegar
celeriac
cream
salt & pepper
nutmeg
pearls of white balsamic
vinegar
deer roast
butter
blackberries
game stock
dark chocolate
mini romanesco
chestnuts
The medallions: cook the deer roast for 3
hours at 65°C sous vide. Let the cooking time
depend on the thickness of the piece of roast.
Here it was about 3 cm. Then fry it brown all
around in butter and cut nice medallions from
it.
The sauce: mix a generous amount of
blackberries with a dash of game stock. Add
the rest of the game stock, strain and melt a
bar of dark chocolate in the sauce. Reduce
briefly and thicken the sauce if desired.
Steam the mini romaine cabbages until tender.
Chop pre-cooked chestnuts and roast them dry
in a non-stick pan.
Steam the fresh red beets and cut out equal
cylinders with a ring. Marinate them for one
hour in red balsamic vinegar.
Make a fine purée of steamed celeriac with an
equal amount of cooked chestnuts and a dash
of cream in the blender. Season with salt,
pepper and nutmeg.
On the dinner plate: a trio of medallions,
partially covered with sauce. A romanesco, a
quenelle of puree topped with the roasted
chopped chestnuts and a tower of beet topped
with a scoop of pearls of white balsamic.
Serve with croquettes or another potato
preparation in individual jars.
deer medallions
with blackberry
sauce
red beets
red balsamic vinegar
celeriac
cream
salt & pepper
nutmeg
pearls of white
balsamic vinegar
deer roast
butter
blackberries
game stock
dark chocolate
mini romanesco
chestnuts
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
