Venison with Parsnip Foam and Truffles

Venison with Parsnip Foam and Truffles

Venison with Parsnip Foam and Truffles

Looking for a new sophisticated main dish? Here is how to prepare a delicious venison with parsnip foam and truffles, perfect for a classy dinner at home.

November 5, 2018

serves for

4

total time

3 HR 0 MIN

ingredients

venison
1 kg, bones, chopped
Vegetable oil
2 tbsp
carrot
2, diced
Celeriac
200 g, diced
Onion
2, diced
Tomato
1 tbsp, puree
Red Wine
250 ml
game stock
500 ml
bay
1 leaf
juniper berries
1 tsp
cloves
2
Rosemary
1 sprig
parsnips
250 g, peeled and chopped
Shallot
1, diced
butter
3 tbsp
vegetable stock
200 ml
Cream
100 ml, at least 30% fat
Lemon juice
venison
750 g, fillet
Olive oil
1 tbsp
Brussels sprouts
400 g, leaves ripped off
butter
1 tbsp
Nutmeg
Truffle
1, sliced

Preparation

How to make venison with parnsip foam and truffles

  • Roast the bones in hot oil for around 15 minutes.
  • Add the vegetables and cook for a further 10 minutes.
  • Add the tomato puree, then quench with some of the wine and reduce completely.
  • Repeat this procedure twice more until the wine has been used up.
  • Add the stock, bring to the boil and simmer for around 90 minutes.
  • After about an hour add the bay leaf, juniper berries, cloves and the rosemary.
  • Sieve and reduce to 200 ml. Season with salt and ground black pepper.
  • To make the foam, fry the parsnips and shallot in 1 tbsp hot butter.
  • Quench with the stock and the cream.
  • Simmer for around 20 minutes, then puree and sieve.
  • Season with salt and lemon juice. Just before serving add the remaining butter and stir well until foamy.
  • Heat the oven to its lowest setting.
  • Season the venison meat with salt and ground black pepper and fry on all sides in hot oil.
  • Roast for around 30 minutes until pink. In the meantime blanche the Brussels sprouts leaves in salt water. Drain and stir into the hot butter.
  • Season with salt, ground black pepper and nutmeg.
  • Slice the meat and arrange it on top of the parsnip foam.
  • Add the sauce, the Brussels sprout leaves and arrange the truffle slices around the side

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