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VENISON LOIN (DOS DE CHEVREUIL)

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VENISON LOIN (DOS DE CHEVREUIL)

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Ingredients

Adjust Servings:
Venison
8 kilograms saddle of venison
hare
pheasant
aromatic
shallot
Garlic
juniper berries
pepper berries
Angostura Sauce
3 kilograms venison loin as prepared above
300 grams goose foi gras terrine
blood
Angostura
1 litre orange juice
750 millilitres Sake
dark chocolate buds
Salsify Purée
1 kilogram salsify
350 grams Onion
Butter
Cream
Milk
Stewed Pears with Stout
5 kilograms fresh pears
3 x 350 millilitres Guinness
7 litres Water
1 kilogram Caster Sugar
Red Cabbage Confit
red cabbage
Onion
apples
3 litres red wine
100 grams Garlic
cinnamon
cloves
juniper berries
Caster Sugar
Water
Red Cabbage Salad, Hearts of Palm
red cabbage
heart of fresh palm
Macaron
300 grams icing sugar
300 grams almond flour
110 grams egg whites (1)
110 grams egg whites (2)
330 grams Caster Sugar
70 grams Water
juniper berries
cocoa powder
Pigeon Liver Mousse
250 millilitres Water
250 grams pigeon livers
Caster Sugar
port
Madeira
50 grams liquid cream
hazelnut oil
Pepper
Gelatine
  • Serves 50
  • Medium

Ingredients

  • Venison

  • Angostura Sauce

  • Salsify Purée

  • Stewed Pears with Stout

  • Red Cabbage Confit

  • Red Cabbage Salad, Hearts of Palm

  • Macaron

  • Pigeon Liver Mousse

Directions

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Venison

  1. Remove venison, keep fillets for later.
  2. Cut the venison, colour, add the bouquet garni and add liquid to achieve the base for the venison dish.
  3. Colour the pieces of hare and pheasant.
  4. Add the shallots, garlic, pepper, juniper berries and then deglaze with red wine.
  5. Reduce and add in the venison base.
  6. Reduce and set aside.

Angostura Sauce

  1. Reduce the orange juice and sake to a syrupy consistency.
  2. Deglaze with the venison base, add the foie gars and blood and reduce.
  3. Adjust the seasoning, add the angostura and some bitter dark chocolate buds.

Salsify Purée

  1. Wash and peel the salsify.
  2. Cut into mirepoix.
  3. Cook sous vide with sweated onions, butter, milk and cream in an oven at 95 degrees c for 2 hours.
  4. Mix, reduce and adjust the seasoning.

Stewed Pears with Stout

  1. Wash and peel the pears.
  2. Confit them in the syrup.
  3. Dice the pears and poach them in the guinness, adjust the seasoning and remove.

Red Cabbage Confit

  1. Finely chop the red cabbage and marinate overnight with apple, garlic, cinnamon stick, cloves, juniper berries and sugar.
  2. Sweat the chopped onions and red cabbage and ad the marinade, cook slowly covered with parchment paper, (add a little water if necessary).

Red Cabbage Salad, Hearts of Palm

  1. Finley chop the red cabbage.
  2. Cut the hearts of palm into thin strips.
  3. Blanche the 2 ingredients separately, season and set aside.
  4. Before serving, mix red cabbage and heart of palm, season with marinade.

Macaroon

  1. Mix icing sugar and sieved almond flour and egg white.
  2. Make an italian meringue (syrup to 118 degrees c)
  3. Carefully fold the 2 components together.
  4. Place he macaroons on a tray and sprinkle with cocoa powder and finely crushed juniper berries.
  5. Let stand 20 minutes. Bake at 160 degrees c for 10 minutes. Cool.
  6. Store in a clean airtight container.

Pigeon Liver Mousse

  1. Marinate the pigeon livers for 2-3 days in port, madeira and a little caster sugar.
  2. Cook the pigeon livers with the marinade and add water and cream.
  3. Mix and pass through a chinois.
  4. Add 5 pre softened gelatine sheets and hazelnut oil.
  5. Season with salt and pepper and set in fridge.
  6. Mix the jelly and stuff inside the livers.

Plating

  1. Assemble one macaron with the pigeon liver mousse.
  2. Sear one piece of seasoned venison until nicely coloured and pink inside.
  3. On a rectangular plate, arrange from left to right:
  4. One macaron.
  5. One quenelle of stewed pears.
  6. One splash of salsify puree.
  7. The fillet of venison, sliced on an angle into 2.
  8. One large quenelle of red cabbage confit.
  9. One small bunch of red cabbage salad and palm heart.
  10. To finish add the sauce to the sliced venison.

 

Jean Georges Klein

Chef Jean Geoges Klein is a graduate of the prestigious hotel school of Strasbourg. He is a holder of the B.T.H. promo 69. He perfected his cooking through time in Paris, Evian, Douarnenez, and internships at the Nôtre and Alain Senderens in Paris.

At the age of 22, fate entrusted him with the responsibility of Arnsbourg which has been his destiny since then.

Arnsbourg

Nestled in the magnificent setting of the Northern Vosges near the village of Baerenthal , Arnsbourg owes its very existence to the Vosges forest.

Forty years ago the vast building was a simple bistro, a stopping point for loggers.

Over time chef Klein’s grandmother and his mother and then himself, refined the dishes on offer and won a Michelin star in 1988.

In association with his sister Cathy, chef Klein has continued to move with the times to continue to offer the best to their customers.

Their perseverance, their hard work every day, their natural inclination to a tasteful, refined and discreet style is reflected on the plate and in the atmosphere of the room.

They were awarded a second Michelin Star in March 1998. Ten years to the day after the first.

This was followed by a third Michelin Star in February 2002.

Chef Klein’s Most Important Dates in Life:

  1. 27/10/1950 Birth in Ingwiller
  2. 15/09/1967 Entrance to the Hotel School of Strasbourg
  3. 01.07.1971 After military service, return to the Arnsbourg Indoor (Service)
  4. 06/03/1988 1 Michelin Star
  5. 15.03.1989 After various training kitchens, replaced his mother in Arnsbourg
  6. 06.03.1998 2nd Michelin Star
  7. Membership in 1999 Relais & Châteaux Relais Gourmands under
  8. 01.09.2000 Wedding with Nicole Schnebelen
  9. 12.02.2002 3rd Michelin Star
  10. 2003 Membership Les Grandes Tables du Monde
  11. 29.04.2006 Opening of Hotel K Baerenthal

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