Start with the sauce by browning 25g smoked bacon in 1 tbsp butter. Finely cut a shallot and 2 mushrooms and sweat with the bacon. Deglaze with 50 ml red wine and reduce as much as possible. Then add 300 ml brown game stock and softly reduce.
After 30 mins add 200 ml cream and 1 tbsp mustard and reduce for another 10 mins. till 220 ml sauce is left. Sieve and finish with 13g dark chocolate (min 60% cacao)
Peel 200g salsify and keep in cold water with some lemon juice. Then slice diagonally into 5 cm pieces. and softly boil for 10 mins. Sprinkle with thyme leaves.
At the same time panfry 200g saddle of venison, 2 min per side.
Serve as shown, with green vegetables and gratin dauphinois
(Here the original Njam recipe in Flemish)
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