Cervena venison tartare and pastrami, pickled vegetables and poached egg
- Cauliflower couscous
- 1⁄3 Cauliflower
- 200 ml vegetable stock
- Piccalilli foam
- 250 g piccalilli
- 10 ml milk
- 1 tsp lecithin
- Venison pastrami
- 250 g Cervena Venison Denver leg piece
- 1 clove garlic
- 10 leaves basil
- 10 ml olive oil
- 1 sprig rosemary finely chopped
- 6 Peppercorns
- 2 g coarse sea salt
- 6 g sugar
- 4 eggs
- 2 sprigs thyme
- Pickled vegetables
- 12 cauliflower florets
- 12 romanesco florets
- 4 silver onions
- 1 pickle
- 1 carrot
- 20 ml water
- 20 ml vinegar
- 100 g sugar
- Venison tartare
- 200 g Cervena Venison Denver leg piece
Method
Venison tartare
Cut the venison to a fine tartare texture. Season with pepper, salt, and olive oil.
Pickled vegetables
Blanch the cauliflower and romanesco. Cut the carrot into slices and briefly blanch as well. Slice the onion into rings. Slice the pickle.Make a sweet and sour base from the vinegar, sugar, and water. Put the carrot, cauliflower, and romanesco together with the sweet and sour pickle liquid in a vacuum sealed bag (4x).
Cauliflower couscous
Grind the cauliflower florets in a food processor to a fine couscous-like grain. Pour over warm vegetable stock and let soak till all the moisture is absorbed.
Piccalilli foam
In the food processor, grind the piccalilli together with some milk till it becomes smooth. Pass it through a sieve and then heat it up. Add the lecithin, season to taste and use an immersion blender to whisk it into a foam.
Pastrami
Chop the herbs and garlic and mix them with the sea salt, sugar, and olive oil. Cover the venison with the herb mixture. Put into a vacuum bag, seal it and let the contents marinate for about 36 hours. Take out the venison, rinse it and gently dry with a cloth. Wrap the meat in a straining cloth (cheese cloth) and allow to dry out for 2 or 3 days.
To serve
Place the venison tartare on a plate. Add the pastrami, cauliflower couscous, and pickled vegetables. Top with a poached egg and finish with a dash of piccalilli foam.
Servings4
INGREDIENTS
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Method Cut the venison to a fine tartare texture. Season with pepper, salt, and olive oil. Pickled vegetables Blanch the cauliflower and romanesco. Cut the carrot into slices and briefly blanch as well. Slice the onion into rings. Slice the pickle.Make a sweet and sour base from the vinegar, sugar, and water. Put the carrot, cauliflower, and romanesco together with the sweet and sour pickle liquid in a vacuum sealed bag (4x). Cauliflower couscous Grind the cauliflower florets in a food processor to a fine couscous-like grain. Pour over warm vegetable stock and let soak till all the moisture is absorbed. Piccalilli foam In the food processor, grind the piccalilli together with some milk till it becomes smooth. Pass it through a sieve and then heat it up. Add the lecithin, season to taste and use an immersion blender to whisk it into a foam. Pastrami Chop the herbs and garlic and mix them with the sea salt, sugar, and olive oil. Cover the venison with the herb mixture. Put into a vacuum bag, seal it and let the contents marinate for about 36 hours. Take out the venison, rinse it and gently dry with a cloth. Wrap the meat in a straining cloth (cheese cloth) and allow to dry out for 2 or 3 days. To serve Place the venison tartare on a plate. Add the pastrami, cauliflower couscous, and pickled vegetables. Top with a poached egg and finish with a dash of piccalilli foam. |
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