Cervena venison loin with braised venison cheeks
- Braised cervena venison cheeks
- 1 kg Cervena venison cheeks
- 1 L chicken stock
- 200 ml beef jus
- 65 g palm sugar
- 50 g ginger peeled thickly sliced
- 3 cloves garlic
- 1 cup onion roughly chop
- 1 cup carrot roughly chop
- 1 cup celery roughly chop
- 1 cinnamon quill
- 2 star anise
- 3 whole allspice
- 4 whole cloves
- Canola oil
- Pumpkin mousse
- Pumpkin mousse
- 600 g pumpkin skinned seeded, cut into 2 cm cubes
- 2 tbsp olive oil
- 1 tbsp rosemary finely chopped
- 2 egg yolks
- 1 tbsp garlic minced
- 4 eggs
- 75 ml Maple syrup
- Cooking and Serving
- 1 x 800 g cervena venison shortloin
- flour
- cooking oil
- pinot noir cherries
- sea salt and fresh black pepper
Braised venison cheeks
Pre-heat oven to 150-170°C degrees.
Season the venison cheeks with salt and black pepper. In a skillet or sauté pan over a high heat, add a little canola oil, then sear the venison cheeks until golden all over. Remove and place in a braising or oven-proof dish.
Place all the other ingredients in a saucepan and bring up to a simmer. Pour the hot stock with the vegetables and spices over the venison cheeks. Cover, place in the hot oven and cook until tender to the touch – approximately two hours.
With a slotted spoon, remove the venison cheeks from the cooking liquid. Pour the stock through a fine sieve, back into a saucepan and discard any solids. Place the braising liquid back on the heat and reduce down to a sauce consistency. Check and adjust seasoning if required, and then return the cheeks to the sauce.
Keep warm or If not for immediate use, refrigerate until required.
Pumpkin mousse
Preheat oven to 160°C degrees
Place pumpkin, olive oil, rosemary, and garlic in a large roasting pan and toss together. Cover with foil and bake in the oven for 30 minutes. Remove the tinfoil and bake for another 10 minutes to caramelize the pumpkin. Remove from oven.
Place cream and maple syrup in a large saucepan and bring to a boil on the heat. Add the pumpkin and return to the boil, stirring occasionally. Take off the heat and allow to cool slightly.
Pour pumpkin and cream mixture into a stand up blender, and puree until smooth. With the motor running, slowly add the whole eggs and egg yolks. Season with sea salt and cracked black pepper.
Lower oven to 120°C degrees.
Line a 30 cm x 40 cm oven-proof dish with baking paper, and pour the pumpkin mixture into it to a depth of 2 cm. Place in the oven and bake for 14 minutes. Turn the baking dish around and cook for a further 6 minutes. Pumpkin mousse is ready when it no longer wobbles in the center. Remove from the oven and cool.
Cut mousse into portions 2 cm x 10 cm and lightly dust with flour. The mousse is very delicate, so handle carefully..
In a nonstick pan over a medium heat, add a little cooking oil. Once hot, sauté the pumpkin mousse portions 4 at a time for approximately a minute on both sides until they are golden brown. With a thin spatula, carefully remove from the pan and put on an oven tray. Place in the oven to heat through for two to three minutes. Remove and keep warm until ready to serve.
Cervena Venison
Pre-heat your oven to 180°C degrees.
Season the venison shortloin with sea salt and fresh black pepper. Put a skillet or sauté pan on a high heat. Add a little oil then add the venison. Sear on both sides until golden then place in the oven for 3 to 5 minutes. Remove and rest the venison for at least 5 minutes.
To serve
For serving, place a portion of the pumpkin mousse in the center of each plate. Add a couple of slices of the venison shortloin. Spoon out two or three of the venison cheeks and add to each plate. Pour over a little of the braising liquid and finish by adding a few pinot noir cherries.
Serve with some simple steamed vegetables or a green salad.
Servings6
Prep Time30minutes
Cooking Time3hours
INGREDIENTS
|
Braised venison cheeks Pre-heat oven to 150-170°C degrees. Season the venison cheeks with salt and black pepper. In a skillet or sauté pan over a high heat, add a little canola oil, then sear the venison cheeks until golden all over. Remove and place in a braising or oven-proof dish. Place all the other ingredients in a saucepan and bring up to a simmer. Pour the hot stock with the vegetables and spices over the venison cheeks. Cover, place in the hot oven and cook until tender to the touch – approximately two hours. With a slotted spoon, remove the venison cheeks from the cooking liquid. Pour the stock through a fine sieve, back into a saucepan and discard any solids. Place the braising liquid back on the heat and reduce down to a sauce consistency. Check and adjust seasoning if required, and then return the cheeks to the sauce. Keep warm or If not for immediate use, refrigerate until required. Pumpkin mousse Preheat oven to 160°C degrees Place pumpkin, olive oil, rosemary, and garlic in a large roasting pan and toss together. Cover with foil and bake in the oven for 30 minutes. Remove the tinfoil and bake for another 10 minutes to caramelize the pumpkin. Remove from oven. Place cream and maple syrup in a large saucepan and bring to a boil on the heat. Add the pumpkin and return to the boil, stirring occasionally. Take off the heat and allow to cool slightly. Pour pumpkin and cream mixture into a stand up blender, and puree until smooth. With the motor running, slowly add the whole eggs and egg yolks. Season with sea salt and cracked black pepper. Lower oven to 120°C degrees. Line a 30 cm x 40 cm oven-proof dish with baking paper, and pour the pumpkin mixture into it to a depth of 2 cm. Place in the oven and bake for 14 minutes. Turn the baking dish around and cook for a further 6 minutes. Pumpkin mousse is ready when it no longer wobbles in the center. Remove from the oven and cool. Cut mousse into portions 2 cm x 10 cm and lightly dust with flour. The mousse is very delicate, so handle carefully.. In a nonstick pan over a medium heat, add a little cooking oil. Once hot, sauté the pumpkin mousse portions 4 at a time for approximately a minute on both sides until they are golden brown. With a thin spatula, carefully remove from the pan and put on an oven tray. Place in the oven to heat through for two to three minutes. Remove and keep warm until ready to serve. Cervena Venison Pre-heat your oven to 180°C degrees. Season the venison shortloin with sea salt and fresh black pepper. Put a skillet or sauté pan on a high heat. Add a little oil then add the venison. Sear on both sides until golden then place in the oven for 3 to 5 minutes. Remove and rest the venison for at least 5 minutes. To serve For serving, place a portion of the pumpkin mousse in the center of each plate. Add a couple of slices of the venison shortloin. Spoon out two or three of the venison cheeks and add to each plate. Pour over a little of the braising liquid and finish by adding a few pinot noir cherries. Serve with some simple steamed vegetables or a green salad. |
|
Rate this recipe!
|