Start with the sauce by browning 25g smoked bacon in 1 tbsp butter. Finely cut an onion and 2 mushrooms and sweat with the bacon. Deglaze with 50 ml red wine and reduce as much as possible. Then add 200 ml brown game stock and softly reduce.
After 15 mins add 300 ml cream and 1 tbsp mustard and reduce for another 5 mins. Finish with 13g dark chocolate (min 60% cacao)
Peel 500g salsify and keep in cold water with some lemon juice. Then slice diagonally into 2 cm pieces. Dry on kitchen paper and fry softly in 1 tbsp oil. Add 100 ml brown game stock and softly boil for 10 mins. Sprinkle with thyme leaves.
Pan fry 100g mushrooms in butter with 1/2 minced clove of garlic and 1 finely sliced shallot. Finish with 1/2 tbsp chives
At the same time panfry 300g saddle of venison, 90 sec per side.
Serve as shown, with gratin dauphinois
(Here the original Njam recipe in Flemish)
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