Venison with Parsnip Foam and Truffles
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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.
05 November, 2018
serves for
4
total time
3
HR
0
MIN
ingredients
Venison
1 kg, bones, chopped
Vegetable oil
2 tbsp
Carrots
2, diced
Celeriac
200 g, diced
Onion
2, diced
Tomatoes
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
Shallots
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
