The medallions: cook the deer roast for 3 hours at 65°C sous
vide. Let the cooking time depend on the thickness of the piece
of roast. Here it was about 3 cm. Then fry it brown all around in
butter and cut nice medallions from it.
The sauce: mix a generous amount of blackberries with a
dash of game stock. Add the rest of the game stock, strain and
melt a bar of dark chocolate in the sauce. Reduce briefly and
thicken the sauce if desired.
Steam the mini romaine cabbages until tender. Chop pre-
cooked chestnuts and roast them dry in a non-stick pan.
Steam the fresh red beets and cut out equal cylinders with a
ring. Marinate them for one hour in red balsamic vinegar.
Make a fine purée of steamed celeriac with an equal amount of
cooked chestnuts and a dash of cream in the blender. Season
with salt, pepper and nutmeg.
On the dinner plate: a trio of medallions, partially covered with
sauce. A romanesco, a quenelle of puree topped with the
roasted chopped chestnuts and a tower of beet topped with a
scoop of pearls of white balsamic.
Serve with croquettes or another potato preparation in
individual jars.
ingredients - info
deer roast
butter
blackberries
game stock
dark chocolate
mini romanesco
chestnuts
deer medallions with blackberry sauce
red beets
red balsamic vinegar
celeriac
cream
salt & pepper
nutmeg
pearls of white balsamic
vinegar
ingredients - info
deer roast
butter
blackberries
game stock
dark chocolate
mini romanesco
chestnuts
The medallions: cook the deer roast for 3
hours at 65°C sous vide. Let the cooking time
depend on the thickness of the piece of roast.
Here it was about 3 cm. Then fry it brown all
around in butter and cut nice medallions from
it.
The sauce: mix a generous amount of
blackberries with a dash of game stock. Add
the rest of the game stock, strain and melt a
bar of dark chocolate in the sauce. Reduce
briefly and thicken the sauce if desired.
Steam the mini romaine cabbages until tender.
Chop pre-cooked chestnuts and roast them dry
in a non-stick pan.
Steam the fresh red beets and cut out equal
cylinders with a ring. Marinate them for one
hour in red balsamic vinegar.
Make a fine purée of steamed celeriac with an
equal amount of cooked chestnuts and a dash
of cream in the blender. Season with salt,
pepper and nutmeg.
On the dinner plate: a trio of medallions,
partially covered with sauce. A romanesco, a
quenelle of puree topped with the roasted
chopped chestnuts and a tower of beet topped
with a scoop of pearls of white balsamic.
Serve with croquettes or another potato
preparation in individual jars.
deer medallions
with blackberry
sauce
red beets
red balsamic vinegar
celeriac
cream
salt & pepper
nutmeg
pearls of white
balsamic vinegar
