Cervena venison loin with osso bucco ravioli and pinot noir
- Cervena venison
- 1 800 g Cervena shortloin skin and chain removed
- 4 peppercorn mix
- 1 tbsp Dijon mustard
- Pinot Jus
- 1 glass pinot noir
- 3 shallots chopped fine
- 20 g butter
- strong beef or venison stock
- 1 tsp of cornstarch
- 1 tsp Cracked pepper
- A few drops of red wine vinegar
- Pommes Fondant
- 4 medium potatoes peeled and shaped like a barrel
- chicken stock
- salt
- white pepper
Method
Cervena Venison
Sear the shortloin in a heavy pan, brush on the mustard and coat generously with the peppercorn mix. Cook in a low oven about 140°C for about half an hour.
Pinot Jus
Sauté three finely chopped shallots 20 grams of butter until very soft. Add a teaspoon of cracked pepper. Deglaze the pan with a generous glass of pinot noir, add a cup of strong beef or venison stock, reduce a little to the required taste, and thicken if necessary with a teaspoon of cornstarch or arrowroot mixed with cold water. Season, add a few drops of red wine vinegar to adjust acidity.
Osso Bucco
Once cooked, remove meat from bone, discard any heavy silver skin and finely dice. Moisten with some of the sauce and cool.
Assemble ravioli; add osso bucco mixture from above to a large round wonton skin, or make ravioli dough into one a half inch rounds and fill with the flaked meat mixed with the vegetable and the gelatinous jus from the cooking of the osso bucco. Blanch in boiling water for two minutes.
Pommes Fondant
Peel four medium potatoes and shape them like a barrel. Place standing in a small dish. Pour in enough chicken stock to cover half way up. Pour a little melted butter over each and season with salt and white pepper. Bake uncovered in a moderate oven, 180°C, for 40 minutes.
To serve
Cut the Cervena loin into twelve even slices.
Place ravioli on top of the potato, this should look like a mushroom, and garnish with two asparagus spears or baby leeks and diced winter vegetables cooked in stock with butter.
Servings4
INGREDIENTS
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Method Cervena Venison Sear the shortloin in a heavy pan, brush on the mustard and coat generously with the peppercorn mix. Cook in a low oven about 140°C for about half an hour. Pinot Jus Sauté three finely chopped shallots 20 grams of butter until very soft. Add a teaspoon of cracked pepper. Deglaze the pan with a generous glass of pinot noir, add a cup of strong beef or venison stock, reduce a little to the required taste, and thicken if necessary with a teaspoon of cornstarch or arrowroot mixed with cold water. Season, add a few drops of red wine vinegar to adjust acidity. Osso Bucco Once cooked, remove meat from bone, discard any heavy silver skin and finely dice. Moisten with some of the sauce and cool. Assemble ravioli; add osso bucco mixture from above to a large round wonton skin, or make ravioli dough into one a half inch rounds and fill with the flaked meat mixed with the vegetable and the gelatinous jus from the cooking of the osso bucco. Blanch in boiling water for two minutes. Pommes Fondant Peel four medium potatoes and shape them like a barrel. Place standing in a small dish. Pour in enough chicken stock to cover half way up. Pour a little melted butter over each and season with salt and white pepper. Bake uncovered in a moderate oven, 180°C, for 40 minutes. To serve Cut the Cervena loin into twelve even slices. Place ravioli on top of the potato, this should look like a mushroom, and garnish with two asparagus spears or baby leeks and diced winter vegetables cooked in stock with butter. |
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