Cocoa-dusted Cervena venison rack, parsnip puree and cassis sauce
- Venison
- 1 8-rib Cervena venison rack
- 3 tbsp unsalted butter
- 1 tbsp cocoa powder
- Parsnip puree
- 4 large parsnips peeled and diced
- 2 bay leaves
- 600 ml milk
- 1 tbsp unsalted butter
- fresh thyme for garnish
- Red wine- cassis sauce
- 1.5 L red wine
- 1 L port
- 500 ml chicken stock
- 60 ml olive oil
- 50 ml Cassis
- 4 cloves of garlic
- 2 red onions
- 2 stalks of celery
- 2 granny smith apples
Cervena Venison
Preheat the oven to 180°C. Heat the butter in a fry pan until foaming. Sear the venison on all sides and season with salt and pepper. Place the pan in the oven and roast the venison for 10-15 minutes, allowing 10 minutes per 500 g. Remove to a warm plate, dust with the cocoa powder and rest the rack for 10 minutes. Slice the venison between the bones, arrange over the parsnip puree, and drizzle with the sauce.
Parsnip puree
In a saucepan, place the parsnips, bay leaves and enough milk to cover. Bring to a simmer and cook for 30 minutes until the parsnips are tender. Strain the parsnips, reserving the milk but discarding the bay leaves. Put the parsnips into a food processor and blend until smooth, adding the butter and just enough milk to make a velvety purée. Season lightly.
Red wine - cassis sauce
Peel and chop the onions, and cut the celery into 3-cm pieces. Core the apples, cut them into 3-cm pieces, and finely chop the garlic. Heat the oil in a deep saucepan, add the vegetables, apples, and garlic and slowly caramelize over a low heat. Pour in the red wine and port, and simmer for 1 hour. Strain and discard the vegetables, returning the liquid to a clean pan. Add the chicken stock and cassis, and reduce the sauce to 300 ml.
Servings8
INGREDIENTS
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Cervena Venison Preheat the oven to 180°C. Heat the butter in a fry pan until foaming. Sear the venison on all sides and season with salt and pepper. Place the pan in the oven and roast the venison for 10-15 minutes, allowing 10 minutes per 500 g. Remove to a warm plate, dust with the cocoa powder and rest the rack for 10 minutes. Slice the venison between the bones, arrange over the parsnip puree, and drizzle with the sauce. Parsnip puree In a saucepan, place the parsnips, bay leaves and enough milk to cover. Bring to a simmer and cook for 30 minutes until the parsnips are tender. Strain the parsnips, reserving the milk but discarding the bay leaves. Put the parsnips into a food processor and blend until smooth, adding the butter and just enough milk to make a velvety purée. Season lightly. Red wine - cassis sauce Peel and chop the onions, and cut the celery into 3-cm pieces. Core the apples, cut them into 3-cm pieces, and finely chop the garlic. Heat the oil in a deep saucepan, add the vegetables, apples, and garlic and slowly caramelize over a low heat. Pour in the red wine and port, and simmer for 1 hour. Strain and discard the vegetables, returning the liquid to a clean pan. Add the chicken stock and cassis, and reduce the sauce to 300 ml. |
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