Ragout of Cervena venison with quinces poached in pinot noir
- Cervena Venison
- 800 g Cervena Venison medallions cut into 2 cm cubes
- Quinces
- 2 quinces peeled and quartered
- ½ lemon
- 1 cinnamon quill
- 2 cloves
- 2 cups red wine (Pinot noir)
- Mashed Potatoes
- 4 medium potatoes soft
- 1 tsp freshly grated horseradish
- 1 clove garlic cooked
- 50 g butter
- 1⁄3 cup milk
- 1 pinch nutmeg
- Salt and white pepper
- Sauce
- ½ cup quince syrup from cooking liquid
- 1 cup Venison stock
- 1 tbsp Balsamic vinegar
- 1 cup pinot noir
- 1 tbsp vegetable oil
- 50 g brown sugar
- 1 tbsp butter
- 1 clove garlic minced
- 2 shallots minced
- salt
Method
Quiches
Place all ingredients in a pot and simmer until the quinces are soft. Leave to cool in the liquid.
Mashed potatoes
Cook the potatoes until soft, then peel them and mash in a bowl. Add the horseradish and garlic and mix with the butter and milk to a smooth consistency. Season with nutmeg, salt and white pepper.
Cervena venison
Season the venison cubes with pepper and sear in a hot pan with oil and butter. This will only take a couple of minutes so take care not to overcook. When venison is cooked medium rare, put aside in a warm place and season with salt. Add butter to the pan, and cook the shallots and garlic until soft. Add the sugar and the remaining wet ingredients and reduce to the desired flavor. Beat cold butter into the sauce so that it becomes an emulsion.
To Serve
Add the venison and the quinces to the sauce and warm everything. Be careful not to further cook the venison. Serve with mashed potatoes.
Servings4-5
INGREDIENTS
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Method Quiches Place all ingredients in a pot and simmer until the quinces are soft. Leave to cool in the liquid. Mashed potatoes Cook the potatoes until soft, then peel them and mash in a bowl. Add the horseradish and garlic and mix with the butter and milk to a smooth consistency. Season with nutmeg, salt and white pepper. Cervena venison Season the venison cubes with pepper and sear in a hot pan with oil and butter. This will only take a couple of minutes so take care not to overcook. When venison is cooked medium rare, put aside in a warm place and season with salt. Add butter to the pan, and cook the shallots and garlic until soft. Add the sugar and the remaining wet ingredients and reduce to the desired flavor. Beat cold butter into the sauce so that it becomes an emulsion. To Serve Add the venison and the quinces to the sauce and warm everything. Be careful not to further cook the venison. Serve with mashed potatoes. |
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