1 X=Hot Smoked Cervena Loin with Rhubarb-Mustard Seed Fluid Gel & Foie Gras

2 X=Grilled Cervena Chop with Spring Garlic Flan, Pickled Ramps & Arugula

3 X=Cervena Loin Roulade with Quail Egg, Pencil Asparagus & Morel Mushroom, Venison Jus

Chef Whitney Flood, owner, Bon Mélange Catering, Venice, CA

 

For the Fluid Gel. Slice rhubarb and put in a pot with orange slice, sugar and water. Cook until Rhubarb is soft and easy to puree about 10 minutes. In another pot place seed and vinegar, cook medium heat for about 8 or so minutes until vinegar has evaporated about 20%. Place Rhubarb Mixture in blender and puree until smooth, strain through a chinois chill mixture. When mixture is chilled weigh it and add the Agar, you will need .5% of the agar to the weight of the rhubarb. [For example Rhubarb weighs 100g X .5% = .0.5g] Heat Agar to a boil and stir about 2 minutes, let this chill again until cold or just wait a couple of hours. Again you will need the blender. Scoop out all of the rhubarb mixture into the blender and puree until smooth, add Mustard Seeds. Taste, this may need a slight amount of Honey to balance. This can be made a couple of days in advance.

For the Venison Loin. Prep the Loin so there is no silver skin.  From one end, cut 4 portions approx 80 grams each.  For the Brine mix all ingredients in a pot and boil. Cool and add the venison to the chilled brine about 20 minutes before smoking. To cook the venison, using a charcoal grill, get the coals hot, and soak the chips for about 30 minutes. When Coals are heated drain the chips and pour over coals. When a good smoke has started drain the venison, and pat dry, place on an oiled pie pan and place in the“smoker”. Cook for about 8-10 minutes turning over to ensure all side get smoked, remove and let it rest.

For the Foie Gras. Heat a pan on high until very hot. Season the sliced Foie Gras and sear both sides about 45 seconds each, turn off pan and baste with natural foie fat about 20 second, let rest on a paper towel.

For the Spring Garlic Flan. Take cleaned spring garlic and slice about 1/2 cm thick about 3/4 of the way up, place in a pan with the milk, a pinch of salt and 2 cracks white peppercorns. Bring mixture to a simmer for about 7 minutes or until garlic softens, transfer to a blender and puree until smooth, strain through a chinois. In a medium mixing bowl whisk eggs and yolks, add the milk mixture and incorporate well. Pour into small ramekins, place in a 1/2 hotel pan with about 2 cm water. Place in preheated 160Cº oven and bake about 30 minutes or until set.

For the Ramps. Wash and trim the ramps well, blanch in boiling salted water about 1 minute, and shock. Place the rest of the ingredients in a pot and bring to a boil. Chill and mix with the ramps. ** This should be done a couple of weeks in advance for best flavor.

For the Rack. Prepare a 4-bone rack by frenching the bones, until clean and wrapping with foil. Then tie the rack with butchers twine so the meat holds a circular shape. Season rack with salt and pepper, and sear all sides on the grill about 2 minutes per side. Finish in 200cº oven about 8-10 minutes, or to desired temperature. Rest the meat about 5 minutes before slicing.

To Cook the Quail Eggs. Place in a small pot and fill about 3/4 of the way up with water, pour in champagne vinegar until eggs are covered, sprinkle with salt. Bring to a boil, and cook about 4 minutes, strain off water and rinse with cold water, when slightly chilled peel, wash and set aside for rolling.

Trim the Morel Mushrooms, saving any scraps for the jus. Slice Mushrooms in half, and wash quickly.  To cook, heat a medium skillet and add 2 Tbsp of Olive oil, Sautee mushrooms, until soft about 5 minutes, season with salt and pepper, set aside and cool.

For the Roulade. Take the remainder of the loin and butterfly it open. Cut asparagus into the length of the loin and lay about 5-7 pieces down inside. Lay the peeled quail eggs on top of the asparagus, and the morels on the side, leaving about 5cm on the side to start the rolling and about 10cm on the other side. Carefully roll loin up, then get out some more butchers twine and tie starting at one end going to the other and with the same piece go underneath so the open ends have something to hold the stuffing in. To cook, season with Salt and pepper, sear all sides on the grill, and finish in the 200c oven for about 6-8 Minutes.

For the Venison Jus. Reduce red wine and morel trimmings to au-sec and add Venison Demi Glace, bring to a boil and strain.

To Plate. Spoon a small amount of the Rhubarb fluid gel on the top left corner of the plate and drag the top 1/3 of the spoon through and down about 10cm. Lay Foie Gras in the middle of that, Slice the Loin into three pieces and lay on top of Foie. Top that with Chive and Tarragon.

Cut around the spring garlic flan with a pairing knife and knock out onto the middle of the plate, slightly dress the Arugula with a little of the pickling liquid, wrap one of the ramps around the base of the arugula and lay against the flan. Slice the Chop and lay that in the opposite direction of the arugula top with the other ramp. Spoon a small amount of the Venison Jus out on the right 1/3 of the plate, slice about 2 cm thick slices of the roulade, use approximately 3 slices lined up facing you. Sit down and eat!

 

For the Fluid Gel. Slice rhubarb and put in a pot with orange slice, sugar and water. Cook until Rhubarb is soft and easy to puree about 10 minutes. In another pot place seed and vinegar, cook medium heat for about 8 or so minutes until vinegar has evaporated about 20%, place Rhubarb Mixture in blender and puree until smooth, strain through a chinois chill mixture. When mixture is chilled weigh it and add the Agar, you will need .5% of the agar to the weight of the rhubarb. [For example Rhubarb weighs 10oz X .5% = .05oz] Heat Agar to a boil and stir about 2 minutes, let this chill again until cold or just wait a couple of hours. Again you will need the blender, Scoop out all of the rhubarb mixture into the blender and puree until smooth, add Mustard Seeds. Taste, this may need a slight amount of Honey to balance. This can be made a couple of days in advance.

For the Venison Loin. Prep the Loin so there is no silver skin. From one end cut 4 portions about 2 oz each. For the Brine mix all ingredients in a pot and boil. Cool and add the venison to the chilled brine about 20 minutes before smoking. To cook the venison, using a charcoal grill, get the coals hot, and soak the chips for about 30 minutes. When Coals are heated drain the chips and pour over coals. When a good smoke has started drain the venison, and pat dry, place on an oiled pie pan and place in the“smoker”. Cook for about 8-10 minutes turning over to ensure all side get smoked, remove and let it rest.

For the Foie Gras. Heat a pan on high until very hot. Season the sliced Foie Gras and Sear both sides about 45 seconds each, turn off pan and baste with Natural foie fat about 20 second, let rest on a paper towel.

For the Spring Garlic Flan. Take cleaned spring garlic and slice about 1/4“ thick about .3/4 of the way up, place in a pan with the milk, a pinch of salt and 2 cracks white peppercorns. Bring mixture to a simmer for about 7 minutes or until garlic softens, transfer to a blender and puree until smooth, strain through a chinois. In a medium mixing bowl whisk eggs and yolks, add the milk mixture and incorporate well. Pour into 4- 2 oz ramekins, place in a 1/2 hotel pan with about 1/2” water. Place in preheated 325º oven and bake about 30 minutes or until set.

For the Ramps. Wash and trim the ramps well, blanch in boiling salted water about 1 minute, and shock. Place the rest of the ingredients in a pot and bring to a boil. Chill and mix with the ramps. ** This should be done a couple of weeks in advance for best flavor.

For the Rack. Prepare a 4-bone rack by frenching the bones, until clean and wrapping with foil. Then tie the rack with butchers twine so the meat holds a circular shape. Season rack with salt and pepper, and sear all sides on the grill about 2 minutes per side. Finish in 400º oven about 8-10 minutes, or to desired temperature. Rest the meat about 5 minutes before slicing.

To Cook the Quail Eggs. Place in a small pot and fill about 3/4 of the way up with water, pour in champagne vinegar until eggs are covered, sprinkle with salt. Bring to a boil, and cook about 4 minutes, strain off water and rinse with cold water, when slightly chilled peel, wash and set aside for rolling.

Trim the Morel Mushrooms, saving any scraps for the jus. Slice Mushrooms in half, and wash quickly.  To cook, heat a medium skillet and add 2 Tbsp of Olive oil, Sautee mushrooms, until soft about 5 minutes, season with salt and pepper, set aside and cool.

For the Roulade. Take the remainder of the loin and butterfly it open. Cut asparagus into the length of the loin and lay about 5-7 pieces down inside. Lay the peeled quail eggs on top of the asparagus, and the morels on the side, leaving about 2” on the side to start the rolling and about 3-4” on the other side. Carefully roll loin up, then get out some more butchers twine and tie starting at one end going to the other and with the same piece go underneath so the open ends have something to hold the stuffing in. To cook, season with Salt and pepper, sear all sides on the grill, and finish in the 400º oven for about 6-8 Minutes.

For the Venison Jus. Reduce red wine and morel trimmings to au-sec and add Venison Demi Glace, bring to a boil and strain.

To Plate. Spoon a small amount of the Rhubarb fluid gel on the top left corner of the plate and drag the top 1/3 of the spoon through and down about 3 inches. Lay Foie Gras in the middle of that, Slice the Loin into three pieces and lay on top of Foie. Top that with Chive and Tarragon.

Cut around the spring garlic flan with a pairing knife and knock out onto the middle of the plate, slightly dress the Arugula with a little of the pickling liquid, wrap one of the ramps around the base of the arugula and lay against the flan. Slice the Chop and lay that in the opposite direction of the arugula top with the other ramp. Spoon a small amount of the Venison Jus out on the right 1/3 of the plate, slice about ½ inch thick slices of the roulade, use approximately 3 slices lined up facing you. Sit down and eat!