Rack of Cervena venison with a mille-feuille of forest mushrooms
- 1 8-rib rack silver skin removed
- 2 sheets frozen filo pastry
- egg wash
- 25 g butter
- 2 shallots chopped
- 1 clove garlic crushed
- 1 tbsp Cracked pepper
- 1 cup red wine
- 100 ml meat stock
- mix of seasonal mushroomS well cleaned and torn/sliced into pieces
- 1 Granny Smith apple diced small
- 1 medium size onion
- 30 ml brandy/calvados
- 75 ml fresh cream
- 1 tsp thyme
- 1 tbsp parsley
- salt
- Pepper
- 2 tbsp oil
- 1 tsp Dijon mustard
- seasonal vegetables enough for four
Method
Mille-feuille
Cut filo into 5 cm x 3 cm rectangles, brush with egg wash, cover with baking paper and bake for 10-12 minutes in a 220°C oven till golden. Put to one side.
Sauté the diced onion in butter until soft, add the diced apple, and color. Add mushrooms and herbs and cook a further 6 minutes until they just soften. Add the brandy, then the mustard and cream. Cook until the cream thickens. Build stacks on each plate. Start with a spoonful of mushroom mix on a pastry slice, place another pastry slice on top followed by another spoon of mix and topped off by a final pastry slice.
Cervena venison
Brush the rack with oil and sprinkle with crushed pepper. Sear the rack on all sides. Place in a 180°C oven for 20 minutes, basting from time to time with the juice in the pan. Remove and rest in a warm place.
Sauce
Start by adding butter to the pan and sauté the shallots and garlic for 3-4 minutes, add the pepper and the red wine, reduce the liquid by half. Add the meat stock and further reduce to a slightly thick consistency.
To serve
Place the rack back in the hot oven for 3 minutes to bring back to a serving temperature. Slice between the bones into 8 cutlets. Place two against the mille-feuille and pour the sauce around.
Serve with a selection of steamed baby vegetables.
Servings4
INGREDIENTS
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Method Mille-feuille Cut filo into 5 cm x 3 cm rectangles, brush with egg wash, cover with baking paper and bake for 10-12 minutes in a 220°C oven till golden. Put to one side. Sauté the diced onion in butter until soft, add the diced apple, and color. Add mushrooms and herbs and cook a further 6 minutes until they just soften. Add the brandy, then the mustard and cream. Cook until the cream thickens. Build stacks on each plate. Start with a spoonful of mushroom mix on a pastry slice, place another pastry slice on top followed by another spoon of mix and topped off by a final pastry slice. Cervena venison Brush the rack with oil and sprinkle with crushed pepper. Sear the rack on all sides. Place in a 180°C oven for 20 minutes, basting from time to time with the juice in the pan. Remove and rest in a warm place. Sauce Start by adding butter to the pan and sauté the shallots and garlic for 3-4 minutes, add the pepper and the red wine, reduce the liquid by half. Add the meat stock and further reduce to a slightly thick consistency. To serve Place the rack back in the hot oven for 3 minutes to bring back to a serving temperature. Slice between the bones into 8 cutlets. Place two against the mille-feuille and pour the sauce around. Serve with a selection of steamed baby vegetables. |
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